A simple squash curry for a chilly evening from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you can add some chopped green beans to the curry 8-10 minutes before the end of cooking to add more colour and texture.
Ingredients
- 800-1000 g squash e.g. Crown Prince, Butternut or Kabocha
- 2 tbsps sunflower oil
- 1 onion peeled and thinly sliced
- 2 plump garlic cloves peeled and thinly sliced.
- 2-4 red chillies ( mild or medium) deseeded and sliced
- 1 good tablespoon curry powder or paste
- 400 ml tin coconut milk
- a squeeze lime or lemon juice
- sea salt and freshly ground black pepper
- freshly chopped coriander leaves to serve
Servings:
Instructions
- Peel and deseed the squash, then cut into bite sized chunks. Heat the oil in a large saucepan over a medium low heat. Add the onion and cook gently for about 10 minutes.
- Add the garlic and chillies and cook for a couple more minutes then stir in the curry powder or paste and cook for a minute or two. Add the squash, season with salt and pepper and stir well to coat, then cook for a further 2 minutes.
- Pour in the coconut milk, stir well and bring to a simmer. Cover and cook gently for 20-25 minutes stirring from time to time. You want the squash to be tender but not falling apart,and the cooking time will depend on the variety you have chosen.
- When the squash is cooked to your liking check the seasoning then finish with a good squeeze of lemon or lime juice. Ladle into bowls and scatter with the coriander leaves then serve with rice and or naan or flatbreads.
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