Pumpkin/squash curry recipe | Canalside Community Food

Xandra, one of our veg share members has sent me this recipe for this delicious sounding curry – she thought you might find it useful if you want some ideas for using squash, especially as there will be squash in the share this week!

Thanks Xandra!

Pumpkin/squash curry recipe

Ingredients:

onion – chopped
garlic.ginger} fresh or frozen
chillies frozen or fresh
tomato 1or 2 chopped
squash or pumpkin chopped into chunks
chickpeas
spinach
salt
garam masala 1 teaspoon
cumin seeds or powder 1 teaspoon
turmeric 1/4 – 1/2 teaspoon

Method
Fry the chopped onion in a little olive oil and little butter until
onion starts to brown. Add garlic and ginger and chillies. Add cumin
seeds. Add tomatoes. Add the dry spices – if the mixture is dry and
sticking add a tiny amount of water. You should have a sort of pasty
mixture. Add squash and let it cook for a few minutes. Add chickpeas
and spinach and cook until squash is tender. Don’t add any more water
as there will be plenty from the spinach. If you want the dish to be
dry cook without a lid as the lid will just keep in the water from the
spinach.