Trinity’s Kitchen Thai Coconut Curry with Kaffir Lime Leaves and Butternut Squash

I was dreaming of kaffir lime leaves the other day and then lo and behold there they were right in front of me at the super market. It was a signal. I came  home and went recipe hunting. As you can tell from the number of curry recipes in my recipe index curry is one of my number one favourite foods right behind French Fries!

This recipe is Thai inspired and has chickpeas, roasted butternut squash and spinach. The kaffir leaves give it a fresh Thai flavour and the bonus is that it’s super easy to make. I found this recipe on trinitykitchen.com. Give it a visit as she has come great recipes on it.

Here it is in all its glory!

 Ingredients
1 large butternut squash (1kg or 2lbs approx)
350ml (1½ cups) water
10 kaffir lime leaves
7 cardamom pods
1 heaped teaspoon grated ginger
4 large garlic cloves
1 teaspoon celtic sea salt
2 heaped teaspoons ground coriander
½ teaspoon turmeric powder
¼ teaspoon black pepper
250ml (1 cup) passata (called sieved tomatoes in the US)
200g (1 cup) cooked chickpeas
100g (3½ oz) creamed coconut (see notes)
40g spinach ( a large handful)
Small handful of fresh basil leaves

Thai-coconut-curry_main-300x200.jpg

Instructions
Bake the squash
Peel, de-seed and dice the butternut squash into chunks of about 1.5cm (or ½ an inch) cubed. Larger chunks are fine, although you’ll need to add extra baking time.
Place the squash onto a baking tray and pop into an oven heated to gas mark 7 (425F/220C).
Bake until you can pierce a fork through the chunks. This make take 30 – 45 minutes.
Whilst the squash is baking make the rest of the curry.
Place the kaffir lime leaves and 350ml of water into a medium sized pan and bring to the boil. (Note: Count the kaffir lime leaves as you put them in and remember how many you used, because you will have to remove them at the end of the cooking period. They are meant for flavour, rather than eating).
Take the seeds out of the cardamom pods and crush with a pestle and mortar (or alternatively chop repeatedly over and over with a sharp heavy knife until they look ground). Toss them into the pan.
Peel and grate a heaped teaspoon worth of fresh ginger. Toss it into the pan.
Peel and crush 4 large garlic cloves and add to the pan.
Add the sea salt, coriander, turmeric, black pepper, passata, creamed coconut and chickpeas to the pan, stir together and allow all of the flavours to infuse. Let this simmer on the lowest heat for about 20 minutes and turn off the heat.
(Don’t add the spinach leaves right until the end – AFTER you remove the kaffir lime leaves.)
Once the squash has baked, take the kaffir lime leaves out of your other pan. When you are happy that all of the lime leave are out, then roughly chop the spinach and mix in the curry pan along with the roasted squash.
Add a little extra water if the sauce is too thick.
Use the basil to garnish.
Serve with rice, quinoa or millet or on it’s own as a stew.
Enjoy

Thanks Trinity for this awesome recipe.

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Filed under Asian - Curries, Recipes

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