Spaghetti Squash Curry
Spaghetti squash is exactly what you might imagine; a variety of squash with flesh that pulls into spaghetti-like strands when cooked. This warming curry recipe from Hewood Organics blends plenty of flavour and spice into its fibrous strands.
Hewood Organics is a certified organic market garden growing an abundance of beautiful organic vegetables, set just a few miles away from us on the Dorset border.
Spaghetti Squash Curry
Spaghetti squash is exactly what you might imagine; a variety of squash with flesh that pulls into spaghetti-like strands when cooked. This warming curry recipe from Hewood Organics blends plenty of flavour and spice into its fibrous strands.
Hewood Organics is a certified organic market garden growing an abundance of beautiful organic vegetables, set just a few miles away from us on the Dorset border.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 1 Hour
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
Ingredients
- 1 tin of good coconut milk (we prefer the full fat variety)
- Half a spaghetti squash
- 1 leek
- 6 cloves garlic
- 1 piece of ginger
- Thai curry powder- (coriander, cayenne, cumin, star anise, lemon peel, lemongrass)
- Basmati rice (60g-90g per person)
- Knob of butter
- Pinch of salt
Method
- Half the Spaghetti Squash, scoop out the seeds and place in a baking tray
- Drizzle with oil and salt and roast on 180ºc for around 40 minutes
- In the last 10 minutes, add in the garlic cloves to roast
- On the hob, fry leek in butter or oil with salt and black pepper, along with ginger
- Remove the squash and garlic from the oven and, using a fork, scrape out the squash from the skin and squeeze the garlic out of their skins. Add these to the pan, along with the coconut milk and curry powder. Cook on a low heat for around 15 minutes, or until the squash disintegrates into the curry
- For The Rice - Measure the rice into a cup and level the top or weigh the amount of servings you want into a jug and note the liquid level it comes up to
- Pop the rice into a pan over a low heat, then add the butter, and stir to coat the rice grains
- Add double the amount of water to rice and a pinch of salt
- Bring to a boil. Swirl the rice in the pan to make sure it’s well distributed
- Put a lid on and turn the heat down to as low as possible. When the rice is light and fluffy and the water absorbed you know it is ready
- Plate, serve and enjoy!
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.