Add a little comfort to your weeknight dinner with this curried mince butternut that is packed with flavourful and fragrant spices.
Not too spicy, just tinged with fragrant curry flavours, creamy yoghurt and exotic coriander.
This dish gets the #KidApproved stamp of approval and is equally popular with the grown-up crowd 😉
This curried mince butternut dish is so pretty and tasty, you could easily serve it at your next casual dinner party…
Book club, anyone?!
Time: 90 mins
You will need:
2 butternuts, halved
1 onion, finely chopped
2 tbsp. coconut oil
1 tbsp. curry powder
1 tsp cumin powder
1 tsp turmeric
1 kg beef mince
2 tsp salt
1 tin of chopped tomatoes
Greek-style plain double cream yoghurt
Start by cutting the butternuts in half and removing the seeds.
Drizzle with olive oil and sprinkle with salt.
Roast the butternut halves in the oven at 180C for 90 minutes until soft.
To make the curried mince:
Heat the coconut oil in a large pot and sauté the onions until soft.
Add the curry powder, cumin and turmeric and allow to cook for a few minutes.
Next, add the mince, season with 2 teaspoons of salt and cook until the mince is just about cooked through.
Add the tomatoes and let it simmer for about 15 minutes to allow all the flavours to mingle.
Serve the curried mince in a butternut half, topped with a dollop of yoghurt and roughly chopped coriander.
You could also use smaller butternuts and serve individual portions inside each half.
Butternut is extremely rich in Vitamin A – even more so than regular pumpkins – as well as Vitamin B, potassium, iron and zinc.
It is a higher carb veggie option, but that’s perfect for me, as I’ve been running and training again and feel that I need a bit more healthy carbs.
And let’s be honest, it’s good, hearty, REAL food!
So do tuck in and enjoy this winter gem!
What’s your favourite Winter veggie?
Remember to share the recipe with friends! x