1 Tblsp vegetable oil
1 red onion, chopped
1 large butternut, cut in chunks
1 Tblsp brown sugar
1 Tblsp Patak’s Rogan Josh curry paste
1 sm. can ‘lite’ evaporated milk
1 Tblsp Patak’s lime pickle
1 – 2 tsp grated ginger
2 Tblsp chopped coriander
240gm spaghetti
Method
Fry the onion in the oil until it softens.
Add the brown sugar and curry paste and stir for 2 minutes.
Now add the butternut, the evaporated milk, lime pickle and ginger.
Give everything a good stir.
Simmer for 20 minutes until the butternut is soft but still firm.
Meanwhile cook the spaghetti in lightly salted boiling water until al dente.
Drain well.
Divide the spaghetti between 4 warmed pasta bowls.
Top with the spicy butternut and garnish with freshly chopped coriander.
