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