Butternut Squash and Sweetcorn Erriseri
Ingredients
- 1kg butternut squash
- Sunflower oil
- Fine sea salt
- 2 cups sweetcorn, drained
- 2 tsp black mustard seeds
- 12 curry leaves
- 1 large onion
- 4 garlic cloves
- 3 green finger chillies
- 2 tsp turmeric
- 1 x 400ml tin coconut milk
- 2 tbsp fresh lime juice
- 1 cup spinach
Garnish
- Coriander leaves
Preparation
Preheat oven to 200°C. Cut butternut squash into 2cm cubes, place on baking tray, drizzle with two tablespoons of oil, season well, and bake for 25-30 minutes until 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 mustard seeds, curry leaves, and turmeric, and stir until seeds start to pop.
Add onion and cook, stirring occasionally, for about 10 minutes until translucent, then add garlic and chillies, and cook for two minutes.
Stir in sweetcorn paste and a teaspoon of salt, then add coconut milk and whisk to combine.
Add about 1 cup of water, bring to a boil, and lower heat to simmer until liquid reduces and sauce thickens. Stir in roasted butternut and spinach, and stir gently until spinach wilts.
Serve with choice of grain and top with fresh coriander.
