Red butternut squash curry with mushrooms and spinach

PT45M

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Ingredients

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Butternut squash curry

1
Boil or steam the butternut squash until it’s only half cooked – it should have some resistance when pushing a knife through to test it
2
Bash the cardamom pods and pull the seeds out from the green husks. It might seem fiddly but the flavour is worth it
3
Purée the peppers, tomatoes, chilli, garlic, ginger and tomato paste in a blender with the salt and water
4
Pour the purée 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
  • 1 tbsp of vegetable oil
5
Once it’s warmed up, stir in the butternut. Put a lid on the pan and simmer until the butternut is just about cooked
6
Gently stir in the mushrooms and cook for 2 minutes
7
Lastly, stir in the spinach until it wilts, then mix in the yoghurt and take off the heat
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