Ingredients
The following ingredients have 6 Servings
- 2 can of gungo peas (drained (or use 1 cup of dried gungo peas already cooked))
- 1 pack of butternut squash noodles (or spiralise 1 butternut into noodles (see post))
- 1 large carrot (chopped)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cho cho (christophene/chayote peeled and chopped)
- ½ cup of mushroom (halved (optional))
- 1 can of coconut milk ((2 cups/14oz))
- 1-2 tbsp of curry powder (see post for link)
- 6 sprigs of fresh thyme
- 1 inch of ginger (grated)
- 1 onion (chopped)
- 2 scallion (sliced)
- 4 garlic cloves (minced)
- 2 tbsp of tomato puree
- 1 tsp of pink salt (use more if desired (to taste))
- 1 tsp paprika
- 1 tsp black pepper
- 2 tbsp coconut oil
- ¼ scotch bonnet (or to spice preference) (or ¼ of chilli flakes/powder)
Instruction
- Skip to step 3 if you aren't making the noodles. Peel the butternut squash and cut off the bulbous end (you won't be needing that bit).
- Cut the other end of the butternut squash in half.
- Fix each piece onto the spiraliser and turn to create noodles.
- On medium heat, add the oil and saute the onion, garlic, scallion and ginger until soft and translucent.
- Add the carrots, mushroom, cho cho and bell peppers, stir and cook for 5 minutes.
- Season the vegetables with the tomato paste, curry powder, paprika, thyme, chilli/scotch bonnet, black pepper and pink salt.
- Add the gungo peas and pour in the coconut milk.
- Bring the pan to a rolling boil then reduce, cover and simmer for 20-30 minutes or until the curry thickens.
- As the curry is cooking bring a pan of water to the boil and add the butternut squash noodles.
- Add a splash of oil to the pan and additional mild seasoning - pink salt, ground onion/pepper etc..
- Cook the noodles for 10 minutes or until they begin to soften.
- Once cooked, drain off the noodles and serve with the curry (remember to taste test and adjust seasoning i.e pink salt, black pepper etc.. accordingly).
