Creamy Squash Curry Side Dish

1Place the onion (1), garlic (2 cloves), ginger, and red chili (1) into the Thermomix bowl. Chop on Speed 5 for 5 seconds until finely chopped.

2Scrape down the sides of the bowl with a spatula. Add the vegetable oil (2 tablespoons) and sauté the mixture at 100°C on Speed 1 for 5 minutes.

3Add the curry powder (1 tablespoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (½ teaspoon), and ground cinnamon (½ teaspoon) to the bowl. Cook for an additional 2 minutes at 100°C on Speed 1.

4Add the cubed butternut squash, (500 g) coconut milk (200 ml), tomato paste (1 tablespoon), salt, and pepper to the bowl. Cook at 100°C on Reverse Speed Soft for 15 minutes, or until the squash is tender.

5Check the consistency of the curry. If it's too thick, add a bit of water until you reach the desired consistency. Season with additional salt and pepper if needed.

6Transfer the squash curry to a serving dish. Garnish with fresh cilantro before serving.