Squash coconut curry

20 Oct 2017
squash coconut curry

This is a great way to use squash – it works so well in curries, and the creaminess of the coconut milk compliment it well. This is somewhere between a Malaysian and Indian curry - a bit of a hybrid!

I served this curry with a side of greens – kale, broccoli, collard greens or chard will do, sautéed with a bit of garlic and chilli.

 

Serves 4

Ingredients

2 tbsp oil (coconut, groundnut, sunflower)

1 large onion, one half diced and the other half sliced

3 cloves garlic, finely chopped

2 inch piece of ginger, peeled, finely chopped/grated

1 medium squash – I used Gem squash, but red kuri, kabocha, harlequin or butternut would work also

2 carrots, chopped into small chunks

Small bunch of coriander

1 tsp cumin seeds

2 tsp coriander seeds

1 red chilli

2 tomatoes

1 can coconut milk

500ml vegetable stock

handful of french beans

 

method

Heat 1 Tbsp oil in a large saucepan. Once hot, add the cumin & coriander seeds. Leave for a couple of minutes until they start to pop and splutter. Add half of the chopped onions, diced and stir for 2 mins then add the garlic, ginger & chilli. Sauté for a few minutes to release the flavours then add the chopped stems of the coriander and chopped tomatoes. Add a pinch of salt and grind of black pepper and a sprinkle of sugar. Cook for 5 minutes to let all the flavours develop and mingle.

Transfer the mixture into a food processor or nutribullet and blitz it into a paste.

In the same pan add the second tbsp of oil and sauté the rest of the onions. When soft add the carrots and cubes of squash, add the paste back to the pan and stir it a bit so the squash is nice and coated. Add the stock and leave on medium heat to simmer for about 20 mins, until the squash is soft. Throw in the chopped french beans and give it another 5 mins (don't continue cooking for too long tho as you want the french beans to still have a bit of bite).

Stir in the coconut milk, add more salt if needed and a squeeze of lime juice.

Serve up with some brown rice and top with chopped coriander and sesame seeds, and some sautéed greens on the side.