Keralan curry with butternut squash
Keralan curry sauce from SpicyMonkey
Butternut Squash, parsnip and red onion cut into 1 inch chunks and roasted in rapeseed oil from Lovesome Oil
Recipe tips - we roasted the vegetables while the oven was on for Sunday dinner, then let them cool and added the Keralan sauce, and let everything ‘mingle’ in the fridge overnight. We also added some left over cooked runner beans. We heated it all up the next day and served with rice, mango chutney and yoghurt. Any of Ian’s wonderful SpicyMonkey sauces would work equally well – its hard to know which one to choose so best to work your way through them all. Ian will be back at Barney Market on Saturday 1st August, along with Olly and Francesca from Lovesome Oil.
Beer recommendation – Cobra Indian lager or Heineken Zero if you are being good!