Im not sure if this is technically a curry as I just added things as I went along and Im not sure on what exactly constitutes a dish being called a curry. But this dish is both flavour filled and burny = so we called it a curry in our household.
Of course if you don't want the burn you can add less chilli/ cayenne pepper and less ginger.
750 grams Butternut (peeled and cubed)
1 large onion (diced)
a glug of olive oil
Rind of 1 small lemon
2 fat garlic cloves
1 thumb sized piece of fresh ginger
1 teaspoon coriander seeds (more or less - adjust as you see fit)
+/- 1 teaspoon cayenne pepper (you must adjust this to your fiery preference)
2 Tablespoons raw honey
a large handful of baby cherry/ rosa tomatoes (use big tomatoes if you don't have little ones)
1 tin of red organic kidney beans
4 Tablespoons organic tomato sauce (or 1 large Tablespoon tomato paste)
Third of a cup of cream (substitute with coconut milk if you are dairy-free or vegan)
Brown rice cooked according to the instructions (3 - 4 servings)
In a large oven proof dish place the butternut and onion and season with salt and a glug of olive oil.
Next on the fine side of the grater grate over the dish the lemon rind,garlic cloves and fresh ginger.
Sprinkle over the coriander seeds, cayenne pepper and the honey.
Half your little tomatoes and sprinkle through out the dish.
Place in a pre-heated oven of 180 degrees celcius and roast until the butternut and other ingrdients are well cooked and browning on the edges NOTE: (don't forget to stir the ingredients in the dish every 7 - 10 minutes so everything cooks evenly and the top doesn't burn)
Once it is cooked nicely add the kidney beans straight from the tin over the top and lightly stir in tomato sauce.
Cook for 5 minutes then add the cream and stir in
Cook for a further 5 minutes - till creamy and hot
Serve on rice or grain of your choice.
Goes well with a dollop of Greek yoghurt to quench some of the burn and some sliced up banana