Mon, 30 September 2019
Rogan Squash
(a spin on Rogan Josh which is a lamb dish. This one is powered by squash).
8 portions:
Ingredients
2 butternut squash
4 tablespoons coconut oil
3 red onions, roughly chopped
25g rogan josh spice blend
1 fat finger-sized piece of fresh ginger, peeled and grated
1 x 400g tin of chopped tomatoes
250g natural yogurt
1 tablespoon maple syrup
3 garlic cloves, crushed
1 lime, cut into wedges, to serve
Sour cream, to serve
80g toasted flaked almonds, to serve
Method
- Clock your oven to 200°C. Dice the flesh of your butternut into 1.4kg of bite-sized pieces, leaving the skin on if it’s thin and organic. Compost the seeds and stringy insides. Roast your butternut pieces in the oven with 2 tablespoons of your coconut oil or ghee on two rimmed baking trays for 45 minutes, until slightly charred and/or soft.
- Meanwhile, heat your largest and heaviest saucepan over a low heat. Add the onions and remaining 2 tablespoons of coconut oil or ghee and sweat for a few minutes. Tip in your spices and grated ginger and stir for 1 minute.
- Time to tumble in your chopped tomatoes, yogurt and maple syrup. Leave to putter on your lowest setting, with the lid on, until the squash is ready from the oven.
- Once the squash is cooked, add it to the pan. Stir through your raw garlic and serve immediately. A squeeze of lime is all that is needed.
- We love this with sour cream and toasted almonds, or loads of coriander and naan bread, or crowned with a plump poached egg and extra yogurt. But all the same, it’s savage on its own – earthing and warm, like a mother’s hug.
- To toast the flaked almonds, pour a handful of them onto a roasting tray without any oil. Pop the tray into a preheated oven at 200°C.
- Toast for 4–5 minutes, watching them very carefully. You want to catch the flakes before they brown!
