Squash curry ( Dec 10, 2008)

I really fancied pumpkin curry the other day...even though I've never tried it. I didn't know, however, that pumpkins were no longer in season so ended up buying acorn squash, which I was told, is very similar. This recipe is a mish-mash of a recipe from VegWeb and my own invention. It's not a bad curry but maybe it's a bit bland and is very mild, due to the fact that I had a little accident when adding the coconut milk and the whole can plopped into the pan and over the hob- what a mess!! I kept adding more chilli powder and some of the other spices to make it tastier but it was very mild and as I said before a bit plain. It tastes a bit like squash Korma only a bit blander. I'm going to work on this recipe and when I have an improved version, I'll give you the new improved version. I also discovered that acorn squash is very difficult to peel so if I find a better way to prepare it or anyone has any advice, let me know. Scoop out the pumpkin/squash seeds, maybe you could toast them and add them to the curry. Sorry for not having the metric measurements.

Squash curry (serves 2-3 people)

1/2 acorn squash/pumpkin, chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2cm fresh ginger root, grated
1/2 cup of mangetout/peas
1 small to medium sized potato
1/2 can of coconut milk
1/4 of 15oz can chickpeas
1/2 small courgette
pinch salt
1 cup of basmati rice
1/4 - 1/2 tsp chilli powder( If you like a really spicy curry, add more. 1/4 tsp wasn't enough I found and I prefer a mild curry!)
1/4 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 tbsp olive oil
Boil the potato in salted water till just slightly underdone.
Heat olive oil in frying pan and add garlic, ginger and all the spices and cook for a few minutes.
Add onions and fry till soft and transparent.
Meanwhile, boil basmati rice in water with salt.
Add courgette and mangetout and cook for a few minutes. Add squash, potato and chickpeas and cook until everything is covered in curry spices. Add a pinch of salt.
Add coconut milk and cook at a low temperature until squash and potato are tender, taking care that the curry doesn't become too dry. Serve with basmati rice and Naan bread.

No comments:

Post a Comment

Hi! Please feel free to leave your comments-would love to have any feedback-thanks!

Related Posts with Thumbnails