Lamb Curry with Butternut Squash
This recipe uses diced lamb but you can use chicken or firm tofu instead. Adjust your cooking times accordingly.
Serves 4
Shutterstock Photo ID: 1507634666.jpg500g diced lamb
500g butternut squash (prepared weight)
2 tbsp of your favourite curry paste
400ml tin of coconut milk
1 tbsp olive oil
Chopped parsley or coriander leaves to serve (optional)
METHOD
To prepare the butternut squash, remove the skin, scoop out the seeds and fibrous flesh, and then cut into 1.5cm chunks.
Heat the olive oil in a large, deep, frying pan over a medium-high heat. Fry the lamb (in batches) until well browned. Use a slotted spoon to lift into a bowl and discard any excess fat.
Return the pan to a medium heat and add the cubed squash. Fry for about 8-10 minutes until beginning to caramelise.
Return the lamb to the pan with the squash and add the curry paste. Fry for 1-2 minutes, stirring. Add 300ml (½ pint) just-boiled water. Bring to a simmer and allow to cook for approximately 10 minutes. Fold through the shredded kale and allow to cook through for a further 5 minutes until the squash is tender and the lamb is cooked through..
Add the coconut milk and simmer for a few minutes. Season well to taste and sprinkle with the chopped parsley or coriander leaves.
Serve with rice or naan bread.
