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  • Seasonal local food recipe No.346 – Bridget’s squash curry

    Posted on December 31st, 2016 Janet No comments

    Our professional grower Bridget Gould acquired this simple recipe from a Bangladeshi friend. It’s the perfect antidote to rich festive food!
    Serves 4

    Preparation time: 15 minutes
    Cooking time: 30-40 minutes

    1 medium squash, peeled and de-seeded
    2 onions, roughly chopped
    4 cloves garlic, finely chopped
    ½ tsp ground coriander
    1 tsp ground cumin
    crown-prince-squash-harvest-2312161 tsp turmeric
    2 cardamom, seeds only
    2-3 chillies, deseeded and chopped
    juice of ½ small lemon
    small bunch fresh coriander, roughly chopped
    1 tbsp oil

    Heat the oil and fry off the spices, taking care not to burn them. Add onions and garlic and fry until soft. If dry add a bit of water.

    Next, cut the squash into 2cm chunks and add to the pan, mixing through well. Season with salt and pepper and simmer until the squash is tender. Just before serving add the lemon juice and fresh coriander.

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