Butternut Squash Curry

This is a quick vegan curry that's great for a week night meal.

Ingredients:

• 1 butternut squash
• 4 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• 4 onions, peeled and roughly chopped
• 2 tsp mild curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tbsp tomato puree
• 150ml boiling water
• 100g coconut milk powder

Method:

1. Pre-heat the oven to 180 degrees Celsius.
2. Slice the top and bottom off the butternut squash and then cut into 2cm slices.
3. Scoop out any seeds and then use a knife to cut off the outer flesh from the butternut squash.
4. Cut the peeled slices into 2 cm chunks.
5. Toss the squash chunks with 2 tbsp sunflower oil and place on a baking tray.
6. Roast in the oven for 20 minutes.
7. While the squash roasts, heat the remaining 2 tbsp of sunflower oil in a wok with the mustard, coriander and cumin seeds over a medium heat. You'll know they're done when they start popping.
8. While the seeds heat up, put the onions, curry powder, ground cumin, ground coriander and cayenne pepper in a blender and blend until smooth.
9. Add the onion paste to the whole seeds when they start popping and fry for 5 to 10 minutes to cook off most of the moisture, stirring frequently.
10. By now the squash should probably be done, so remove it from the oven.
11. Add the tomato puree, water and coconut milk powder to the onion mixture and mix well before heating through.
12. Finally at the cooked squashed pieces to the sauce, mix well and then serve with rice.

Serves 4.