This delicious Butternut Massaman Curry Recipe is from The Doctor’s Kitchen Cookbook by Dr Rupy Aujla. A perfect healthy dinner option.
– 2 tbsp coconut oil
– 3 tsp Massaman Paste or shop-bought paste 1OOg coconut cream
– 500g butternut squash, peeled, deseeded and cut into 4cm cubes
– 300ml vegetable stock or water 2 tsp fish sauce (optional)
– 2 bay leaves
– 1 tsp runny honey
– 50g sugar snap peas, roughly chopped
– 50g spinach, roughly chopped 25g coriander leaves, roughly chopped
– 20g dry roasted almonds, roughly crushed
– Sea salt and freshly ground black pepper
– Cooked brown rice, to serve (optional)
1. Melt the coconut oil in a saucepan over a medium heat, add the Massaman paste and fry for 1 minute, then stir in the coconut cream.
2. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2-3 minutes, until lightly coloured.
3. Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, cover and simmer for 25 minutes, until the vegetables are soft and the sauce has reduced.
4. Remove from the heat, fold in the sugar snap peas and spinach and cover for 2 minutes. The heat of the curry will lightly cook them.
5. Garnish the curry with the coriander and crushed almonds and serve it on its own or with a little brown rice on the side to soak up the creamy sauce.
– Use soy sauce instead of fish sauce, if you wish.
– Add coconut milk with the stock to make the curry sauce extra creamy.
Dr Rupy Aujla’s first cookbook, The Doctor’s Kitchen, is the go-to book to help you kick unhealthy faddy diets for good.
In the book, Rupy, explains the principles of healthy living in a fun and relatable way with over 100 vibrant, tasty recipes steeped in medical science which are easy and inexpensive to make.
Infused with flavours from around the world, this tasty selection of everyday meals makes healthy eating an absolute pleasure.