A Little Bit About the Recipe: Paleo Butternut and Bell Pepper Curry
This is such an Autumn recipe. But don’t let that put you off, Autumn recipes can and should be enjoyed all year round. But sitting there eating this I can almost hear fallen leaves crunching outside.
This particular recipe is not low carb, low net carb or anything else of a weight loss category and intended for paleo, paleo-ish and whole30 only, I’m afraid. Something to be enjoyed purely for as healthy deliciousness.
I can honestly say this is a filling meal for two all by itself and doesn’t really need a recommendation to go with it. However, just in case you do opt for it as a side dish I would probably recommend quite a plain meat go with it: possibly Simple Roast Chicken or Juicy Pan Fried Pork Chops.
And Here It Is: Butternut and Bell Pepper Curry
Butternut and Bell Pepper Curry
- 260 g butternut squash, de-seeded and cubed (half of an average squash)
- 175 g bell pepper(any colour), diced (1 cup or 1 whole bell pepper)
- 1 small apple, sliced
- 2 tbsp olive oil
- 1/2 tbsp lard (butter tastes better if you prefer paleo-ish)
- 60 ml coconut cream (1/4 cup)
- 1 tbsp honey
- 1/2 tsp white vinegar
- 1/2 tsp paprika
- 2 cloves garlic, crushed
- 1 tsp curry powder
- 1/8 tsp dried ground ginger
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp garam masala
In the Oven
- Preheat a fan-assisted oven to 200 deg C (400 deg F).
- Mix the olive oil and butternut squash.
- Spread the butternut squash out on a baking sheet on a baking tray.
- Roast in the oven for 35 mins.
On the Hob
- Around 15 mins before the squash has finished cooking melt the lard in a large frying pan on the hob at a medium heat.
- Add the bell pepper and fry for about 5-10 mins, till it softens.
- Add the apple and cook until soft, about 2-3 mins.
- The butternut squash should now be finished cooking, add it into the frying pan along with the garlic, curry powder, ground dried ginger, salt, cinnamon and garam masala. Mix everything together and cook for a further 5 mins, stirring often.
- Turn the hob to low.
- Add the coconut cream, honey, white vinegar, sweet paprika and stir in.
- Simmer for a further 15 mins, stirring occasionally.