Butternut squash and poppadom curry

dinner · ⏱ 55 min · 4 portions · 55.0 g carbs / portion · vegan

v6 · rb0e705f985 20260727Z1751 1 kg butternut squash 75 ml olive oil salt to taste 3 pieces tomato ¼ tsp mild chilli powder 1 tbsp lime juice 🔥 preheat oven to 240°C 🔥 ⏱ 25 min mix butternut squash with olive oil and salt, then roast until cooked through and lightly charred 🍳 ⏱ 3 min heat oil in a saucepan, add mustard seeds and a grind of black pepper, and cook until seeds start to pop 🍳 ⏱ 5 min stir in red onion, ginger, garlic, curry leaves and salt, and fry until onions are soft and colouring 🍳 add coconut milk, turmeric and water, bring to a simmer 🍳 ⏱ 5 min stir in roasted squash, spinach and broken poppadoms, and simmer until spinach has wilted and poppadoms have softened 🔪 roughly grate tomatoes into a fine sieve set over a bowl, discard skins, then keep the tomato water and pulp add tomato water to the curry and keep pulp for later 🍳 heat remaining olive oil in a small saucepan, add mild chilli powder and cook, stirring, for 30 seconds 🍳 ⏱ 3 min add tomato pulp and cook until bright red and slightly thickened 🌀 stir tomato mixture and lime juice into the squash curry 🍽 transfer the curry to individual bowls and serve Butternut squash curry 🥘🎉 1 tsp black mustard seed black pepper to taste 150 g red onion 20 g ginger 2 pieces garlic 10 pieces curry leaf 400 g coconut milk ¼ tsp turmeric 400 ml water 100 g baby spinach 3 pieces poppadom black mustard seed, black pepper red onion, ginger, garlic, curry leaf coconut milk, turmeric, water baby spinach, poppadom tomato mild chilli powder lime juice
http://flowcooking.food/en-us/recipe/416/butternut-squash-and-poppadom-curry/