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Madras Butternut Squash Curry
Madras Butternut Squash Curry

Before you jump to Madras Butternut Squash Curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.

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To conclude, I guess an apple a day really can keep the doctor away and now you understand why. Something you should understand is that we only mentioned a handful of the benefits of eating apples. You’ll be able to find many more benefits with regard to your health when it comes to apples. So do yourself a favor and pick up some apples the next time you go to the store. These apples could end up helping you to live a longer and also healthier life.

We hope you got benefit from reading it, now let’s go back to madras butternut squash curry recipe. To cook madras butternut squash curry you need 10 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Madras Butternut Squash Curry:
  1. You need 2 butternut squash
  2. Provide 1 red pepper
  3. Prepare 150 g baby spinach
  4. Take 1 jar madras curry sauce
  5. Use 500 ml vegetable stock
  6. Prepare 200 ml coconut cream
  7. You need 3 tbsp natural yoghurt
  8. Use 1 tsp cornflour mixed with 2 tsp cold water
  9. You need 1 tsp Sea salt
  10. Get Fresh coriander to garnish
Instructions to make Madras Butternut Squash Curry:
  1. Preheat the oven to 200C.
  2. Peel the butternut squash and into cubes.
  3. Chop the red pepper into chunks.
  4. In an oven-proof dish, toss the butternut squash cubes and red pepper chunks in oil and lightly season with salt.
  5. Put the dish in the oven for 20 minutes.
  6. In a large pot or pan, heat 1 tbps of oil.
  7. Take the dish out of the oven and tip the butternut squash and red pepper into the pot.
  8. Add the curry sauce, vegetable stock and coconut cream.
  9. Bring to the boil and then simmer for 20 minutes.
  10. Add the cornflour and water mix.
  11. Finally, add the yogurt and spinach and leave to cook for another 2 minutes.
  12. Serve with basmati rice and naan breads.

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