What you will need:
1 medium-sized butternut, cut into wedges
20ml Morgenster Extra Virgin Olive Oil
75ml tamarind paste
30ml boiling water
1 lemongrass stem, finely chopped
3 garlic cloves, chopped
10ml grated ginger
2 red chillies, seeds removed, sliced
125ml chopped coriander leaves
80ml chopped mint leaves
How to prepare:
Preheat the oven to 190°C.
Toss the butternut in a large roasting tray with a little olive oil and roast for 30 minutes.
Meanwhile, to a food processor, add tamarind paste, boiling water, lemongrass, garlic, ginger, chillies, coriander and mint and honey.
Blend to a thin paste and pour over the roasting butternut, then roast for a further 20 minutes until tender.
- Tamarind paste is available in supermarkets, where the oriental ingredients are, or at Chinese shops.
Recipe supplied by Angela Day.
Click here to download the recipe in pdf format.