Serves 3
50 minutes
1 cup of shallots, roughly chopped
1 lemongrass stalk, roughly chopped
3 garlic cloves, crushed
1 thumb sized piece of ginger, grated
1/4 tsp of salt
5cm piece of cinnamon
1 star anise
2 tsp of coriander seeds
1 tsp of cumin seeds
1 tsp of turmeric
1tsp of cardamom pods
1 tbsp of tomato paste
1.5 cups of coconut milk
3/4 cup of vegetable stock
1/2 a small butternut squash, washed and cut into large chunks
1.5 cups of mixed basmati and wild rice
Red chill, sliced
Handful of coriander leaves
In a heavy based pan, fry the shallots over a low heat gently in a little vegetable oil for 5-10 minutes. Add the lemongrass, garlic, ginger, salt and spices and continue to fry for 2 minutes. Add the tomato paste whilst stirring. Add 1/2 a cup of the coconut milk and stir well so the mixture comes together into a thick paste. Remove from the heat and blend into a smooth paste in a food processor or Nutri Bullet.
Once smooth, add the paste back into the pan over a medium heat. Add the remaining coconut milk and vegetable stock. Add the butternut squash and bring to a simmer. Cover with a lid and leave for 30 - 40 minutes until the butternut squash is soft.
Cook the basmati according to the manufacturers instructions.
Serve the curry on top of the rice with some red chilli and coriander as a garnish.