I really love curries, and I wanted to make one for the whole family, so I decided to do this one and tone down the spices I would usually have.
We’ve had rice a couple of times this week, so I thought I’d mix it up with pasta, but feel free to use any side you like.
Babies under one shouldn’t eat shellfish, so I just left the prawns out for my son, but it was delicious for us! I also had mangetout in the curry, but feel free to swap it for any other veg you like – spinach is great in this recipe. And of course, this is also good to purée should you want to.
Love, Natalie x
1 Onion, sliced
1 tbsp Olive Oil
1/2 tsp each of Garam masala (optional), Ground Cumin, Ground Coriander, Paprika, Turmeric, Garlic Powder
Pinch Ground Black Pepper
1 Medium Butternut Squash, peeled and diced
400ml Tin Coconut Milk
150g Cooked Prawns
- Heat the olive oil in a large saucepan or wok, and throw in the onion. Stir frequently, and cook until soft. Add the spices and pepper, and stir through for one minute.
- Add the butternut squash and coconut milk, and bring to the boil. Reduce to simmer for 25-30 minutes, or until everything is combined and the squash is soft.
- Add the Mangetout, then cook for a further 4-5 minutes.
- Finally, add in the prawns for a couple of minutes, then serve with a sprinkle of parsley.