Using the last of the autumn sun rays to plant garlic and broadbeans

This was first posted on 30/10/2019

The sun is out and with a quick tidying of the beds we managed to harvest the butternut squashes for the butternut squash and coconut milk curry as well as sow the broad
beans and plant the garlic for the year ahead.





We made some more 'Lazy dough' as Li called it. to turn into butter, garlic and coriander naan bread.

The food was quick to make and very tasty. For those of you who have pumpkins for halloween, you can use the flesh instead of the butternut squash

The recipe for the curry:

Cut a butternut squash into cubes.
use 1 diced onion and 4 garlic cloves, and fry in oil until soft.
Add 3 tablespoons of yellow curry paste together with a tin of chopped tomatoes.
Add the squash and mix it all so it is coated. Cook for a minute or so and add a can of full fat coco nut milk as well as 1 stock cube (dissolved in a little  boiling water)
Bring to boil and simmer for 20 minutes until the butternut is soft.

Boil the rice in the mean time and made the naan bread.




In a pan, roast 200gr of cashew nuts (or peanuts) in a little oil, sprinkle with salt and smoked paprika.
Keep a close eye at it as it burns very easily.

Serve  curry on a bed of rice, topped with cashew nuts and a bit of chopped coriander.
Lovey with the garlicky bread.