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BUTTERNUT LAKSA
Butternut Laksa
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How to:

Make butternut pie

Our butternut pie is best made with wafer-thin layers of phyllo pastry. The most important thing to remember when working with phyllo pastry is to keep the paper-thin sheets from drying out. Best is to keep them covered with a damp towel while working. 

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Butternut pie

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Recipe by: Abigail Donnelly
Serves: 4
Category: Vegetarian / Easy
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients:
1 butternut
5 T olive oil
2 extra-large free-range eggs
1 5cm piece ginger, grated
1 chopped fresh chilli
2 cloves crushed garlic
1 80g sachet Mussaman curry paste
1 400g can coconut milk
Fresh coriander, for serving
Pumpkin seeds, for serving
Cooking instructions:

Preheat the oven to 180°C.

Peel the butternut and cut into cubes. Place in a roasting dish and drizzle with 3T olive oil, then season and roast for 30 minutes, or until cooked through and golden.

Hard-boil the eggs, then peel and cut in half.

Heat 2 T olive oil in a pan. Add  ginger, chilli, crushed garlic and curry paste and heat for 30 seconds. Add coconut milk and stir well. Simmer for 10 minutes.

Remove the curry from the heat, add the butternut and top with the halved hard-boiled eggs. Serve with fresh coriander and a sprinkling of pumpkin seeds.


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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