Curried Squash
Posted: Sun Nov 05, 2006 12:44 pm
(Great for using up those massive Crown Princes too.)
Ingredients:
Medium Sweet Dumpling winter squash
1 large onion, chopped
4 good cloves of garlic, chopped
Thumb size piece of Ginger root, peeled and chopped
I red chilli, seeds removed and chopped finely
2.5cm piece of cinnamon bark or stick
12 green cardamom pods, lightly crushed
1 flat tsp turmeric
1 heaped dsp ground cumin
1 heaped dsp ground coriander
1 pint vegetable stock (1 Kallo cube)
1 tbsp tomato puree
Sunflower oil
Salt
Ground black pepper
Slice the squash in half, then quarters. Remove the seeds and any stalk. Cut each quarter into three and then each slice into three. Don't worry about removing the skin - it holds the squash together during cooking and is completely edible, when cooked.
Dissolve the vegetable stock cube in about a pint of water and add the tomato puree and stir.
Fry the onion, garlic and ginger until soft and starting to brown. Add the chopped chilli, the cinnamon stick or bark and cardamom pods, and stir fry for a few minutes. Add the sweet dumpling and stir fry until it is coated with oil and starting to soften. Sprinkle over the coriander, cumin and turmeric and stir until well dispersed.
Add the vegetable stock, season with salt and black pepper and simmer until the squash is tender.
Serve with boiled rice and poppadoms or naan bread, and apricot and ginger chutney, or use as one dish with several other curries.
Ingredients:
Medium Sweet Dumpling winter squash
1 large onion, chopped
4 good cloves of garlic, chopped
Thumb size piece of Ginger root, peeled and chopped
I red chilli, seeds removed and chopped finely
2.5cm piece of cinnamon bark or stick
12 green cardamom pods, lightly crushed
1 flat tsp turmeric
1 heaped dsp ground cumin
1 heaped dsp ground coriander
1 pint vegetable stock (1 Kallo cube)
1 tbsp tomato puree
Sunflower oil
Salt
Ground black pepper
Slice the squash in half, then quarters. Remove the seeds and any stalk. Cut each quarter into three and then each slice into three. Don't worry about removing the skin - it holds the squash together during cooking and is completely edible, when cooked.
Dissolve the vegetable stock cube in about a pint of water and add the tomato puree and stir.
Fry the onion, garlic and ginger until soft and starting to brown. Add the chopped chilli, the cinnamon stick or bark and cardamom pods, and stir fry for a few minutes. Add the sweet dumpling and stir fry until it is coated with oil and starting to soften. Sprinkle over the coriander, cumin and turmeric and stir until well dispersed.
Add the vegetable stock, season with salt and black pepper and simmer until the squash is tender.
Serve with boiled rice and poppadoms or naan bread, and apricot and ginger chutney, or use as one dish with several other curries.