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  • Seasonal recipe No 11 – Squash (or pumpkin) and apple curry

    Posted on September 11th, 2009 charlotte 2 comments

    This week’s seasonal recipe comes from 14-year-old Jenny Simmons, our Duke of Edinburgh’s award volunteer.  She often cooks it for her family.  It can be found in Joy May’s Vegetarian nosh 4 students. 

    Preparation time: 15 minutes
    apples-Lord-Hindlipp 10-09-09 croppedCooking time: about 25 minutes

     Ingredients
    1 tablespoon oil
    1 onion, chopped
    1 butternut squash – diced
    4 large potatoes – diced
    2 eating apples, cored and chopped into chunks
    1 dessertspoon curry paste
    2 mugs water
    1 vegetable stock cube
    2 tbsp raisins

    Naan bread, rice and yogurt to serve

     Method
    1. Fry onion, squash and potatoes in the oil for 5 mins until they begin to brown.

    2. Add the apple, water, stock cube, raisins and curry paste. Bring to the boil. Turn down the heat, put the lid on the pan and simmer for 15 – 20 mins until veg are cooked.

    Notes
    Jenny says:

    “This is double the quantities in the cookbook.   We like to give it a bit of a mush at the end till we get the texture we like.”   

    Amounts may have to be adjusted depending on the size of the squash or pumpkin!

    Click here to see all the recipes that Camel CSA members have recommended so far.

     

    2 responses to “Seasonal recipe No 11 – Squash (or pumpkin) and apple curry” RSS icon

    • Nigel Slater’s version is to make Pumpkin with ginger, coconut milk and lime.

      He also makes a mean Spiced pumpkin soup with bacon.

    • Cathy, Camel CSA’s treasurer, recommends this salad made with toasted, caramelised squash tossed with toasted seeds and fried haloumi. It’s from the Green Seasons Cookbook by Rachel Demuth. Cathy says: “You can substitute pumpkin for squash, just as delicious.”

      Squash and haloumi salad
      Serves 4-6.

      Roasted squash mix
      1 medium butternut squash, peeled, deseeded and cut into 3cm cubes
      150g carrots, peeled and cut into 2cm cubes
      2 red onions, cut into wedges
      a third of a teaspoon of smoked paprika
      2 tbsps olive oil

      Topping
      40g each sesame, pumpkin and sunflower seeds
      a splash of tamari
      250g haloumi, sliced and dry fried
      mixed salad leaves
      alfafa sprouts

      Dressing
      2 tbsps pumpkin seed, nut or olive oil
      1 tbsp balsamic vinegar
      1 tsp apple juice concentrate
      sea salt and freshly ground black pepper

      Method
      Pre-heat the oven to 220C, Gas 7.
      Combine the squash mix in a large roasting dish with the smoked paprika and olive oil and roast in the pre-heated oven for approx. 25 minutes, turning gently once or twice until the squash is just soft. Mix the seeds together and place on a baking tray. Toast in the oven for 3-5 minutes. Add a splash of tamari and return to oven for a couple of minutes. Keep an eye on them – they burn easily. To dry-fry the haloumi, place in a frying pan with no oil and fry gently on both sides until golden. Mix the dressing ingredients together. Line a salad bowl with salad leaves of your choice. Add the wrm squash mix and drizzle on the dressing. Top with fired haloumi slices. Sprinkle with the toasted seeds and finish with alfafa sprouts.
      For a vegan salad, replace the haloumi with tofu, sliced and fried gently in a little olive oil.


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