Squash, Coconut and Chilli Curry recipe - River Cottage
This quick and easy recipe allows you to adjust the spice level to your liking, creating a comforting and flavourful dish perfect for chilly evenings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 800g–1kg squash, such as Crown Prince, butternut or kabocha
- 2 tablespoons sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2–4 mild or medium red chillies, deseeded and sliced
- 1 good tablespoon of your favourite curry powder or paste, or to taste
- 400ml tin coconut milk
- A squeeze of lime or lemon juice
- Sea salt and freshly ground black pepper
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