Butternut Squash with Ginger, Coconut Milk and Lime

[Aradia]

A Nigel Slater recipe


serves 4


2 medium onions, chopped roughly
3 tbsp groundnut oil
Sauté until soft but not coloured.

60g ginger, matchsticks
3 small hot chillies, chopped finely
2 stalks lemongrass, sliced very finely
Add and cook for five minutes.

2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Stir in.

800g tomatoes, chopped roughly
Add and soften for 5-7 minutes, stirring.

400ml stock
Pour in, bring to the boil, reduce heat to a gently simmer.

1.5kg pumpkin or butternut squash
Cut into 4/5cm chunks and add. Cook for 20-25 minutes.

250ml coconut milk
Add, cook for a couple of minutes.

Juice 1 plump lime
Small handful coriander leaves
Small handful mint leaves
Stir in, season and serve with rice.

Will improve after a day in the fridge.

[Agatha]

that sounds beautiful have you tried it out?

[Aradia]

yes I've eaten it ... it is deliciuos.

Instead of ginger matchsticks, I grated ginger then squeezed the juice into the pan .

[flying plum]

god, that sounds good. i did actually find some ginger in the supermarket here the other day, so i might try and make this if i can find some sort of squash. i seem to have entirely forgotten how to cook since i move here...

amanda