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Bentons Recipes -  6

RECIPE FOR THAI SPICED BUTTERNUT SQUASH CURRY WITH PAK CHOI & FRAGRANT RICE

SERVES 4 PEOPLE

INGREDIENTS

BUTTERNUT CURRY

4 Medium sized butternut squash

{peeled deseeded 1cm diced}

1 tin of coconut milk

1 white onion {finely diced}

250ml vegetable stock

2 heads of pak choi {halved}

1 dsp of cumin powder

1 dsp of mild curry powder

1 clove of garlic {crushed}

50g chopped coriander

Half glass white wine

FRAGRANT RICE

500g long grain rice

1 star anise

1 bay leaf

1 tsp turmeric

1 tsp cumin seeds

THAI CURRY PASTE

{Conversely, using shop-bought red

Thai curry paste for convenience,

 is fine too}

1 dsp finely diced onion

1 tsp crushed garlic

1 small red chilli deseeded

1 stick lemon grass finely diced

1 lime leaf

50g chopped coriander

1 dsp ground coriander

Splash of water

INSTRUCTIONS

For the Butternut Squash Curry:

  1. Place diced butternut squash in a bowl with mild curry powder, cumin and dessert spoon of olive oil, toss together, season and place on a baking tray and put in the oven for 10/15 mins {gas mark 6 or 200c}.

  2. Place onion, garlic and Thai curry paste into a pan with some olive oil and put on a low heat until onion is soft then add white wine and reduce by half.

  3. Then, add vegetable stock and coconut milk and simmer for 10 mins, then add roasted butternut squash.

  4. Before serving season and add chopped coriander.

  5. Boil or steam pak choi for 2/3 mins or until tender.

For the Thai Curry Paste:

  1. Place all of the ingredients, except coriander into pan with some olive oil, cook on a low heat until soft.

  2. Place in to a blender and 'blitz' until smooth, leave to cool and add coriander then season.

For the Fragrant Rice:

  1. Place rice, star anise, bay leaf, turmeric, cumin seeds into a pan and add 2 1/2 litres of water.

  2. Bring to the boil and simmer for 12/15 mins or until cooked.

  3. Drain and take out bay leaf and star anise

  4. Season and serve.

BON APPETIT!