A quick & delicious & east Autumnal curry that the whole family will enjoy!
I love garam masala, a warm (no heat) spice I often use in my kitchen. To keep your curries ‘heat free’ try to source a masala without any chilli added. You can always add a spicy chilli side for those, like me, who love a bit of heat.
The freezer is your friend! Freeze any leftover curry in small portions for up to 3 months. I love to freeze whole chillies, curry leaves and minced garlic and ginger, ready to use in curries.
Getting ahead: the perfect make ahead dish.
Swops: No recipe is set in stone, you can use any root veg here instead of butternut: – sweet potatoes, carrots, pumpkin, potatoes or even a combination would work well. You can add any chopped greens in the end like finely chopped spinach or kale.