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Butternut Squash and Tofu Rendang Curry

Guest Chef Recipe

Butternut Squash and Tofu Rendang Curry
Courtesy of Miller Green
gluten free
wheat free
low fat low sugar, diabetic friendly
freezable
2 spoon difficulty rating

Serves: 6

Butternut Squash and Tofu Rendang Curry

Our version of the classic Indonesian dish.  Normally made with meat, we think it’s even more delicious made from plants - delicate, coconutty and gently spiced, it's a real treat.

Miller Green is a Bristol-based supper delivery service which brings together classical and international flavours and techniques to create beautifully balanced vegetable based dishes. Whilst their food is totally vegan, they design dishes with complexity, texture and flavour to appeal to everyone.

Ingredients: 

  • 1 butternut squash, peeled, deseeded and cut into 2cm chunks
  • 3 tbsp desiccated coconut
  • 2 cloves garlic
  • 1 onion, sliced
  • 2 stalks lemongrass, peeled and sliced
  • 2-3 red chillis
  • 2 tbsp ginger root, peeled and grated
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chilli flakes
  • 250ml coconut milk
  • 125ml water
  • 1 tsp tamarind pulp, mixed with a tbsp water
  • 4 star anise
  • 1 cinnamon stick
  • 1 250g pack smoked tofu, cut into 2 cm chunks
  • 2 tbsp coriander, chopped

Method: 

  1. Heat oven to 200ºC.
  2. In a bowl, toss the butternut squash pieces with the chilli flakes in the olive oil.  Tip into a baking tray and pop in the oven to roast for about 15 minutes. Remove from oven and set aside.
  3. While the squash is roasting, gently toast the desiccated coconut in a heated, dry frying pan until fragrant and lightly golden.
  4. Pound or blend together the toasted coconut, garlic, onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
  5. Heat the oil in a large heavy based frying pan. Add the paste and cook for five minutes, stirring, until fragrant.
  6. Add the coconut milk to the pan, along with the water, the tamarind mixture, star anise and cinnamon stick.  Bring to the boil, stirring constantly.
  7. Reduce the heat and simmer gently for a further five minutes. Then add the smoked tofu and butternut squash and continue to cook the curry gently for another 10 minutes. Stir in the chopped coriander.
  8. Serve with steamed rice and more coriander as a garnish.

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