The first time we made this, two of us ate the whole lot as it was so good. Next time, we used all the squash instead of just 9oz.
Ingredients:
250g (9oz) butternut squash, peeled,
deseeded and cubed
1 x 205g jar Geeta’s Mangalorean Curry Creation (Special Selection
at Sainsbury’s)
If the above is unavailable use a coconut and chilli based curry sauce, though a tomato based sauce is also good
75ml (3fl oz) single or whipping cream
400g (14oz) peeled raw king prawns
125g (4½ oz) cherry tomatoes, halved
1 tablespoon chopped fresh coriander
Salt & freshly ground black pepper
Blanch the squash in boiling salted water until just tender, drain and set aside. Empty the jar of curry paste into a frying pan. Pour the cream into the empty jar, top up with water and pour into the pan. Place the pan over a medium heat and bring to the boil, reduce the heat and simmer for about 3 minutes. Add the squash, prawns and cherry tomatoes to the pan and continue to cook for a further 2-3 minutes, until the prawns are cooked through. Check the seasoning, stir in the coriander, garnish with a sprig of coriander if desired, and serve immediately with warm naan bread.
This recipe was in Sainsbury’s magazine (December 2003)
Top