- In a roasting tin add the butternut squash along with the harissa paste and salt and pepper. Give it a good mix and roast in a preheated oven at 180℃ for around 45 minutes. I like to cook it so it still has a little bite because it will carry on cooking in the sauce later on.
- In the meantime over a low heat soften the onions in veg oil with a pinch of salt for around 10-15 minutes. You want enough oil to coat the bottom of your pan. Once the onions are nice and soft add the minced ginger-garlic and fry for a couple of minutes.
- Now add the raisins followed by all the spices, give it a good mix and fry for a minute. Add the tomato purée and let that cookout for a minute or two.
- Next, add the flour, mix well then pour in the stock. I used chicken but if you want it to be strictly vegetarian add veggie stock. Bring that to a boil and allow to thicken up. If you feel like it’s to thick you can add a bit more water.
- Transfer the mixture into a food blender and whizz to a smooth curry sauce, or you could use a hand blender. Return the sauce to the pan and add the tin new potatoes, to warm through. Cut any big ones in half, you want bite-size pieces similar to the squash.
- By now the squash should be ready, so remove it from the oven and add to the sauce. Add the yoghurt and give a good mix. Take to the middle of the table for everyone to tuck into.
Garnish with chopped fresh coriander and served with rice and some flatbreads .