RecipesVegetarian and Vegetables

Squash Curry Recipe with Sweet Potato

This recipe was born out of having a squash collection and being tired of ‘baked squash.

Vegan
Vegetarian
Squash Curry Recipe with Sweet Potato
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Ingredients

For the recipe:
  • 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

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!’

Method

01
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.
02
Add the paste to a saucepan and warm to a low boil with coconut aminos, coconut milk and whisk to mix
03
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