Butternut, Spinach and Sweetcorn Erriseri with Cashew and Coriander Brown Rice
Ingredients
- 1kg butternut squash
- sunflower oil
- fine sea salt
- 2 cups sweetcorn, drained
- 2 tsp black mustard seeds
- 12 curry leaves
- 1 large onion, peeled and finely chopped
- 4 garlic cloves, peeled and minced
- 3 green finger chillies, finely chopped
- 2 tsp turmeric
- 2 tbsp fresh lime juice
- 1 cup spinach
- coriander leaves, to garnish
Preparation
Preheat the oven to 200C. Cut the butternut into 2cm cubes and place on a baking tray. Drizzle with two tablespoons of oil and season well. Bake for 25-30 mins until the golden. Add two tablespoons of water to the drained sweetcorn and blend to a smooth paste
Heat two tablespoons of oil in a large heavy bottomed saucepan. , When hot add the mustard seeds, curry leaves and turmeric and stir until the seeds start to pop. Add the onion and cook, stirring occasionally, for about 10 minutes, until translucent and then add the garlic and chillies, and cook for two minutes
Stir in the sweetcorn paste and a teaspoon of salt, then add the coconut milk and whisk to combine
Add about 1 cup of water, bring to a boil and lower the heat to simmer until the liquid reduces and the sauce thickenS. Stir in the roasted butternut and spinach. Stir gently until the spinach wilts. Serve with your choice of grain and top with fresh coriander