We have a large number of Butternut squash this year on the allotment, so any way we can use them up is a bonus - they are actually nicer than pumpkin in this recipe as they are not as soft when oooked. This is a very simple curry, using curry paste - I found an elderly jar of tikka masala paste in the cupboard so used that here.
The squash was cubed and then tossed in the curry paste, and then fried off.
The base of the curry was onions, garlic and ginger, and I added a couple of the lovely hot red chillies that we have grown this year to spice things up a bit.
Then in with some spices - cumin, coriander, cinnamon and turmeric and some chopped tomatoes - we are just finishing off the last of this years tomatoes from the greenhouse.
Some stock was added, then the chick peas and the squash were added and it was simmered until the squash was tender
Finally the sliced banana was added and it was warmed through.
We served with some brown basmati rice, some shop bought roti and some low fat yoghurt that I strained through a jcloth and mixed with some grated cucumber and mint sauce.
This was by no means an authentic Indian meal, but a very delicious Friday supper none the less!
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