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.
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