Butternut Squash Curry With Coconut Rings

Peel the squash and set the skin aside.

Slice the butternut squash into 1cm rounds and keep the rounds with the seeds in them to one side.

Cut the remaining squash into small cubes.

Dice the onion and grate or finely chop the ginger.

Add the olive oil to a saucepan and turn up to medium heat. Add the onion and fry for 2 mins, then add the ginger and curry powder and season well.

Add the cubed squash to the saucepan and fry for 2-3 mins, stirring often. Add 250ml water (or more if needed, just enough to cover the squash) and cover. Cook for 20 mins or until softened. Add the tofu and peanut butter and blend until smooth. Season to taste.

Cook the rice as per packet instructions.

Take the squash rings and remove the seeds with a spoon (see video for a visual on this). Set the seeds aside.

Air fry the squash rings for 8 mins at 190°C or roast in the oven at 180°C for 10 mins until fork tender.

In one bowl, add the white sesame seeds and coconut. In another, add the milk or ‘flax egg’ (see notes). In another bowl, add the flour. Coat each ring in flour, then milk/flax and finally the sesame seed mix.

Shallow fry each ring in neutral oil for around 2 mins on each side, until golden brown.

Alternatively, air fry again for 4 mins at 190°C.

Season the squash skins and drizzle with a little olive oil. Roast in the oven for 15-18 mins at 180°C or until golden brown. Alternatively, air fry for 8 mins at 180°C.

To roast the seeds, separate them from the flesh and give them a rinse. Season and drizzle with a little oil if you like. Roast in the oven at 180°C for 15-20 mins or until crispy. Alternatively, air fry for 15 mins at 180°C.

Serve the curry with rice and the squash rings and sprinkle over the skins and seeds.