I've cooked this once before and it was scrumptious - though the last version had parsnip in it (we picked it out, it didn't work at all) and only one type of pepper. This attempt was even better. The sauce was thick, rich and almost buttery and I had a hard time not turning the whole thing into a curry smoothie and grabbing myself a straw.
I'm actually enjoying developing a few vegetarian/meatless recipes. Though mostly I would put this down to the fact that they make me feel a little "holier than though". "Smug Mode" is so hard to just happen across recently - when it comes to me and food - that actively seeking it out is very satisfying.
Funnily enough, although he doesn't usually care - Neil was fishing around in this dinner, looking for meat. His face was a study in forlornness, when he realised there wasn't any. Which was dead funny if you were watching him, but apparently not funny... if you were him. Which actually made it even funnier.
Obviously, you had to be there.
~ ~ ~ ~ ~ ~ ~ ~ ~
On a quick side note, for those of you that left such lovely messages (here and privately) when I wrote about Neil being made redundant.... he started a new job today! Not sure how it's gone yet, but happily he hasn't come home early with a face like a slapped arse... so... so far so good, and thank you for all your support!
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Butternut and Bell Pepper Curry Recipe
Serves 4 - 6 (depending on levels of greed)
Prep time - 10 minutes
Cooking time - 35 minutes
Total time - 45 minutes
You will need
A large wide based pan/skillet with lid
2 tbsp rapeseed oil
1 butternut Squash - peeled, deseeded and diced
2 onions - chopped
2 garlic cloves - crushed
6oz/165g jar tikka masala paste (I used Patak's, which is gluten free)
1 red bell pepper - deseeded and sliced
1 yellow bell pepper - deseeded and sliced
1 medium courgette - diced
14oz/400g can of chopped tomatoes
14fl oz/400ml coconut milk (light version is fine)
4 fl oz/100ml water
Handful of fresh coriander/cilantro - roughly chopped
- Place the pan over a medium heat and add the oil.
- Cook the butternut squash, onion and garlic very gently for about 10 minutes, until softened.
- Stir in the curry paste and cook for another couple of minutes.
- Add the peppers and courgette and mix gently into the other veg, and cook for about 3 minutes.
- Pour in the chopped tomatoes and coconut milk, swish the tins out with the 100ml of water and add it to the pan. Stir it all together and pop the lid on.
- Cook at a simmer for 15 minutes.
- Remove lid and cook for a further 5 minutes to allow the sauce to reduce and thicken.
- Stir in half of the coriander and scatter the rest over the top.
- Serve immediately with rice or naan bread.