Red curried butternut, mushrooms and spinach
( SERVES 4 )
Photo by Manja Wachsmuth
Very rich, yet also very refreshing, this curry can be served as a meal on its own or as the vegetable component of a main course. Pumpkin, celeriac and even potatoes can be used instead of the butternut. Serve with steamed rice or couscous.
- Boil or steam the butternut until it’s only half cooked — it should have some resistance when pushing a knife through to test it.
- Bash the cardamoms and pull the seeds out from the green husks. It might seem fiddly but the flavour is worth it.
- Puree the capsicums, tomatoes, chilli, garlic, ginger and tomato paste in a blender with the salt and water.
- Pour the puree into a wide pan with the cardamom seeds (or ground cardamom, or cinnamon) and oil and bring to the boil, stirring frequently. It will “plop” a bit so keep stirring it slowly. Cook for 1 minute.
- Once it’s warmed up, stir in the butternut. Put a lid on the pan and simmer until the butternut is just about cooked.
- Gently stir in the mushrooms and cook for 2 minutes.
- Lastly, stir in the spinach until it wilts, then mix in the yoghurt and take off the heat.
This recipe is from Peter Gordon's new book 'Eating Well Everyday'.
More recipes from Peter's book