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


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
1 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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