It’s our final recipe of the term! Test your cooking skills with the recipe for butternut squash and pea curry.
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 74. It is a must-buy recommendation!!
BUTTERNUT SQUASH AND PEA CURRY
Ingredients:
• 2 tsp ground fenugreek
• 2 tsp ground turmeric
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp chilli powder
• 2 tbsp sunflower oil
• 1 onion, peeled and cut into thin rings
• 4 garlic cloves, peeled and chopped
• 6cm chunk of fresh root ginger, peeled and finely grated
• 1 medium butternut squash, peeled and cut into 1cm cubes
• 250g frozen peas
• 400g can chopped tomatoes
• 400ml can coconut milk
• Pilau rice and naan bread, to serve
Methods:
1. Place the spices into a non-stick frying pan and dry-fry them for a minute or two on medium heat until you can smell them starting to cook. Remove from the heat so the spices don’t burn and transfer them in a bowl to cool slightly.
2. Add oil to a large saucepan and heat gently over low heat. Add onion, garlic and ginger and cook gently for 10 minutes until the onions are soft. Don’t allow any of the ingredients to brown: keep the heat low.
3. Meanwhile, grind the cooled spice into a power using a pestle and mortar or coffee grinder. If you don’t have either, simple place the spices in a plastic food bag and crush them using a rolling pin or the bottom of a bottle of wine bottle.
4. Add squash, frozen peas and ground spices to the pan and cook for a further 2–3 minutes, still on gentle heat.
5. Now add the chopped tomatoes and coconut milk and cook for another 10 minutes or so until the sauce has thickened and the squash it tender.
6. Serve with rice and naan bread. This curry will keep for up to 3 days in the fridge if you have leftovers. It also freezes well.
Note: This recipe should be enough to serve 4 and is suitable for vegans.
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