Butternut Squash Curry
|Cooking Time - 2 hrs|
|Equipment – Firegrill & Cookpot|
|Fire - Medium heat|
One of our favourite Vegetarian campfire dishes.
1 Medium sized Butternut Squash, peeled and chopped into chunks
1 tbsp olive oil
4 large tomatoes
1 red onion
2 tbsp mild curry paste
300mls vegetable stock
400g chick peas, rinsed and drained
3 tbsp Greek yogurt
One handful of coriander chopped
Ready made naan breads
Heat the oil in the cook pot and cook the butternut squash for 3-4 minutes until lightly browned.
Add the onion and curry paste and fry for a further 3-4 minutes.
Pour over the stick and simmer until butternut squash is tender.
Add the tomatoes and chick peas until the tomatoes slightly soften.
Warm the naans on the the grill.
Take the cookpot off the heat and stir through the coriander and yogurt.
Serve with the naan.
Tip: If you have another Cookpot cook the rice first. It will easily keep warm in the cook pot.