This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were mixed together but when a curry critic exclaimed that it was 'truly sensational' I thought it was worth repeating and sharing with other curry enthusiasts. Replacing the sweet potato with marrow is quite simply 'delicious and hearty!'
Squash Curry Recipe with Sweet Potato
This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were...
Ingredients
| 3/4 tsp | Steenbergs organic chilli powder |
| 1/4 tsp | Steenbergs organic fenugreek seeds |
| 1 tsp | Steenbergs organic coriander seeds |
| 1" piece | fresh ginger |
| 1/2 tsp | Steenbergs asafoetida |
| 1/2 tsp | Steenbergs organic nigella seeds |
| 1 | Steenbergs haberno chilli |
| 2 tbs | fish sauce |
| 2 tbs | coconut aminos |
| 3 tbs | coconut milk |
| 1 tin | chopped tomatoes |
| 1/2 | medium squash or pumpkin, chopped |
| 2 | medium sweet potatoes, chopped |
| Handful of green beans |
Method
- Whizz the chilli, fenugreek, coriander, ginger, asafoetida, nigella, chilli and fish sauce in a small food processor with 3tbs water. Process until a paste is formed.
- Add the paste to a saucepan and warm to a low boil with coconut aminos, coconut milk and whisk to mix
- Add chopped vegetables. Simmer for 15-20 minutes until veg tender. Add steamed beans (still with a bite). Can add prawns ir cooked cod loin if preferred
Shop for ingredients
You may also enjoy
Spinach Dahl Recipe
Dahl is a very versatile dish and can be made with various different combinations, however, this spinach daal accompanies the...
Kala Chana: Bengal Black Chickpea Curry Recipe
This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed...