So you know the squashes I picked up on OLIO this week? Well, it inspired me to add some stray items I had in my cupboards that I wasn’t going to use, and funnily enough one of them was picked up by the squash lady. And she said that the striped squash would be very sweet taste wise.
To remind you here is a picture of the squashes I picked up.
I decided that the best thing to do with them was to turn them into a curry.
They are very sweet as well, they smelt a bit like melon when I was cutting them.
Anyway, the curry was absolutely lovely.
MYSTERY SQUASH CURRY
INGREDIENTS
2 tablespoons Ginger Garlic Paste
1 teaspoon Mild Curry Powder
1 teaspoon Turmeric
1 teaspoon Garam Masala
1/2 teaspoon Cinnamon
1 Onion
1 Carrot, diced
2 small Squashes (or 1 large), diced
400g tin of Chickpeas
400g tin of Coconut Milk
400g tin of Chopped Tomatoes
400ml Vegetable Stock (optional)
A little Rapeseed Oil
METHOD
Make a cheats curry paste with the ginger garlic paste and spices.
Start to cook the onion in the rapeseed oil. When covered in oil and cooking lightly add the curry paste and mix with the onion.
Add the rest of the vegetables and then the coconut milk, the stock (if using) and chopped tomatoes. Bring to the boil, and then simmer until the vegetables are cooked.
Realise you now have a ton of curry and will be eating it for the next week.
Add ‘make best curry in the world’ to your to do list, so you can cross it off, because this was a mighty achievement.
