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Creamy Butternut Curry: Anti-Candida & Dairy-Free
Mon 12th Nov, 2018 - 3:41pm by Emma Cockrell
With Butternut Squash being such a valuable addition to any diet (see my last blog post here), and a particularly helpful food for the anti-Candida diet, I find ways to include it in a variety of meals. This recipe for a meat-free curry gains both flavour and texture from chunks of butternut squash simmered in coconut milk. We need to avoid hot spices if working to support gut ecology, so use a simple mix of mild spices to gain depth of flavour and warmth. If you are cooking for people who don’t have a problem with candida, put a chilli grinder on the table and they can use it to add more heat if they like!
Butternut Squash Curry
Ingredients – to serve 4
4 cups of diced butternut squash (one cup per person)
3 onions – peeled and roughly chopped
3 red peppers – roughly chopped
1 tablespoon of extra virgin olive oil
2 cloves of garlic- peeled and crushed
1 cm of fresh ginger, peeled and grated
1 teaspoon of nigella seeds (black onion seeds)
1/2 teaspoon of whole cumin seeds
2 teaspoons of ground cumin
3 teaspoons of ground coriander seed
100g of creamed coconut – chopped
450 ml of water
1 cup of ground sunflower seeds
Method
Place the nigella seeds and cumin seeds in a large pan over a medium heat, and cook for one minute, stirring all the time
Add the onions, peppers and the olive oil, and cook until beginning to soften, stirring regularly.
Stir in the crushed garlic and grated ginger and stir for one minute.
Add in the ground spices, and stir for a further minute, before adding in the butternut squash
Pour into the pan the water and then stir in the creamed coconut.
Bring to the boil, reduce to a simmer and cook for about 10 minutes
Stir in the ground sunflower seeds and cook for a further 5 minutes, until butternut squash is tender.
