A creamy curry sauce using butternut squash, which I found whilst browsing BBC FOOD, which I adapted for a low sodium diet. This vegan curry sauce is easy to put together and perfect for batch cooking. Make extra sauce, freeze in portions and you can have creamy curry in minutes.
Try the sauce with pasta (delicious!) or with a tofu curry (original recipe) which tastes exactly like the Indian butter chicken recipe.
- 500g butternut squash, peeled weight, chopped into small cubes
- 1 to 2 t cooking oil
- 1 T medium curry powder
- 3 garlic cloves, finely chopped
- 3 cm piece fresh root ginger, finely chopped
- 300ml coconut milk
- Garlic flakes
- Cayenne pepper or pepper
Preheat the oven to 200°C/180°C Fan/Gas 6.
Place the butternut squash on a baking tray and drizzle over some garlic flakes. Roast for 30 minutes or until soft and starting to caramelise.
In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml of water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes.
Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with pepper or Cayenne pepper to taste.
