Butternut Pumpkin, Kale and Feta Gratin
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 250g butternut squash or pumpkin, peeled and sliced into thin half-moon shapes or circles (approx. 0.5cm)
- 125ml milk (or milk alternative - or even vegetable stock)
- 40g kale, washed and chopped
- 100g feta, crumbled into small pieces
- 50g dried breadcrumbs
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- Heat the oil in a small saucepan, and once hot add the spices from the pouch. Turn the heat down, and allow the mustard seeds to pop, before adding in the chopped kale. Give this a good mix, and then pour on top of the layered squash.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 250g butternut squash or pumpkin, peeled and sliced into thin half-moon shapes or circles (approx. 0.5cm)
- 125ml milk (or milk alternative - or even vegetable stock)
- 40g kale, washed and chopped
- 100g feta, crumbled into small pieces
- 50g dried breadcrumbs
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Pour the Keralan coconut sauce into a jug with the milk and give it a whisk.
- After you have sliced your butternut squash*, layer your squash pieces on top of each other into a 9” square baking dish.
- Heat the oil in a small saucepan, and once hot add the spices from the pouch. Turn the heat down, and allow the mustard seeds to pop, before adding in the chopped kale. Give this a good mix, and then pour on top of the layered squash.
- Now pour the sauce mixture over the top of the kale and squash, and scatter the feta and breadcrumbs across the top.
- Place into the middle of the oven, and bake for 45 minutes or until the squash is soft and the top is golden.
- Leave the gratin for 5-1o minutes before serving, to allow the sauce to firm up slightly.