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Seasonal recipe No 11 – Squash (or pumpkin) and apple curry
Posted on September 11th, 2009 2 commentsThis 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
Cooking time: about 25 minutesIngredients
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 raisinsNaan 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.
Seasonal local food recipes camel community supported agriculture, community supported agriculture, cornwall, duke of edinburgh's award, grow your own, local food, squash, volunteers2 responses to “Seasonal recipe No 11 – Squash (or pumpkin) and apple curry”
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charlotte September 20th, 2009 at 17:44
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 oilTopping
40g each sesame, pumpkin and sunflower seeds
a splash of tamari
250g haloumi, sliced and dry fried
mixed salad leaves
alfafa sproutsDressing
2 tbsps pumpkin seed, nut or olive oil
1 tbsp balsamic vinegar
1 tsp apple juice concentrate
sea salt and freshly ground black pepperMethod
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.
Leave a reply
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charlotte September 11th, 2009 at 12:46