A delicious curry for all seasons this Butternut Pumpkin Curry is sweet and flavoursome.
A delicious vegetarian curry which is colourful and heart warming. You may vary this recipe to your taste for curry strength and sweetness.
Cook the pumpkin in the microwave for 10 to 15 minutes, turning it halfway through cooking.
Cut lengthways and scoop out the flesh. In a saucepan, cook the flesh for 5 minutes with the milk until a creamy texture is obtained.
Add the Collagen and/or Fibre (optional).
After cutting all the vegetables into cubes, cook with 200 ml of water. At the boil add the squash puree then add the spices. Serve directly in the squash and garnish with seasame seeds.
For healthier cooking, bake the squash in the oven at 190 ° C between one and two hours depending on the squash chosen. For more sweetness you can add to the preparation two tbsp of honey and grated apples.
I have suggested butternut pumpkin as I find it the easiest to cook, its slightly floury and sweet taste goes very well with curry, however you may have a preference for another type of pumpkin.