- 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
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.