Aromatic, spicy, coconutty, noodly - what's not to like? This a beautiful, heart-warming dish; a feast for the eyes and the belly. As we move into Autumn our bodies begin to crave more warming foods, and this is the perfect dish for satisfying that internal longing. The roasted butternut squash adds more depth to the dish, and also a glorious colour. A truly gorgeous dish that I hope, like me, you'll make again and again.
Serves 4
Ingredients
1 large butternut squash, peeled and cut into 2cm cubes
2 tbsp coconut oil
Spice mix
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp chilli cayenne pepper
Black pepper
Sauce
1 large onion, peeled and diced
2 tbsp vegetable oil (or coconut oil)
6 garlic cloves, peeled and crushed
2 inches of fresh ginger, peeled and grated
1 lemongrass stalk, bottom white part minced
2 red chillies, sliced (deseed the chillies if you want it a little less spicy)
800ml stock (vegetable or chicken)
Juice of 2 large limes
1 tbsp tamarind
2 tbsp soy sauce
2 tbsp light brown sugar (or palm sugar)
1 can coconut milk
10 curry leaves
Tofu
250g tofu, diced into 2cm cubes
2 tbsp plain flour
2 tbsp coconut oil
90g rice noodles
Toppings
60g salted peanuts
1 red chilli, deseeded and thinly sliced
Large handful of fresh coriander, roughly chopped
4 spring onions, finely sliced
1 lime, sliced into 4 wedges
Directions
Butternut squash
Preheat the oven to 200 degrees C.
Place 2 tbsp coconut oil into the try and place into the oven for 2 minutes, to melt the coconut oil.
Add the butternut squash cubes into a roasting tray and season well with sea salt and black pepper, mix well.
Place in the oven for 25 minutes.
Remove and set aside.
Spice mix
Heat a frying pan over a medium to high heat.
Add all of the spices into the pan and heat until they release an aroma and are lightly toasted (approximately 1-2 minutes, keep the pan moving over the heat so that the spices don't burn).
Transfer the spices into a spice grinder or pestle and mortar, and blitz to a fine powder.
Sauce
Heat 2 tbsp of cooking oil in a large pan.
Add the chopped onion and fry over a medium heat for 8-10 minutes, until lightly golden.
Turn the heat down slightly and add the garlic, ginger, lemongrass, chilli and spice mix and fry lightly for a further 3 minutes, stirring regularly.
Add half the stock and simmer for 10-15 minutes
Add two thirds of the roasted butternut squash and then transfer into a blender or food processor.
Blitz until a smooth sauce is achieved.
Return to the pan and replace on the heat.
Add the rest of the stock, lime juice, tamarind, soy sauce, brown sugar, coconut milk and curry leaves.
Simmer for a further 15-20 minutes.
Remove the curry leaves.
Rice noodles
Place the noodles into a medium bowl.
Cover with boiling water and cover the bowl with cling film.
Leave for 3-4 minutes.
Drain off the water and set aside.
Tofu
Toss the tofu cubes in the plain flour until lightly dusted.
Heat the coconut oil in a frying pan.
Add the tofu and lightly fry on all sides until golden and crispy, approximately 5-6 minutes.
Remove and set aside
To assemble
Divide the noodles between 4 bowls.
Spoon over 2-3 ladlefuls of the sauce.
Divide the remaining butternut squash cubes between the bowls.
Sprinkle over the tofu, coriander, chilli slices, spring onions and peanuts.
Serve with a wedge of lime.
Sooooo good - enjoy x