It’s Autumn, so get ready for loads of squash and pumpkin recipes. I have a lot of ideas, but time is not on my side. I’m very busy with some courses I’m taking at the moment and my time is limited. Even so, I will keep posting two recipes each week. It’s a schedule that works for me at the moment, even with the extra workload. If I would have had more time, I would have shared (and made) more squash recipes and I would have published them from the beginning of the month.
Anyway, let’s go back to this amazingly delicious vegan curry. Like all Indian dishes, has a lot of spices, but made more suitable for an European palate.
Of course the dish is packed with veggies. I said there are two servings, but they are big. So, the same ingredients would work great for a family of three. I served the squash curry with basmati rice. The rice was boiled and I’ve added a bit of dried coriander, a bit of oil, salt and black pepper.
Ingredients for 2 servings:
– 2 onions
– 2 peppers
– 1 squash
– 1 can of chopped tomatoes
– 1 aubergine
– 2 spoons of vegetable oil
– 3 cloves of garlic
– 1 tsp and a half of turmeric
– 1 tsp salt + extra salt for the aubergine
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp ginger
– 1 tsp ground coriander
– 1 tsp dried coriander
– 2 tsp dried curry leaves
– 1/2 tsp cayenne pepper
Prepare the aubergine, wash and chop. Put it in a bowl and sprinkle salt between the layers of aubergine. Leave it to rest until is time to put it in the curry. Before adding the aubergine to the curry, rinse the salt and drain.
Start to make the squash curry by chopping the onions and the garlic. I left them quite big, as I like the texture. It also means it takes less time to cook. Heat the oil in a pan, over medium heat. Toss in the onions and stir. Keep an eye on it, so it doesn’t catch the bottom of the tin. Add the garlic and stir. Leave for a couple of minutes, then pour a bit of water and leave to cook. Add the grounded spices and stir. Don’t add any dried herbs at this stage.
Add the peppers, cut in slices. Leave to cook for a bit. Meanwhile, cut the squash in small pieces, then toss them in the pan. Leave on the hob for a couple of minutes, then add the aubergines and a bit of water. Let it cook for a few minutes, then add the chopped tomatoes.
Bring the temperature down. After the curry has been on the hob for around 10 minutes, add the dried herbs. Taste and add more spices if you think is necessary. I’ve added a bit more cumin and a bit more coriander. Stir and let it cook until the vegetables are tender.
While the curry is cooking, you can prepare the rice, if you want to serve it with rice. It seems like it takes a lot of steps to make it, but is not difficult. Different vegetables cook at different speeds, so it’s better to start with those that took longer, this way they are well cooked at the same time.
I hope you’ve enjoyed my squash recipe. Do you have any squash recipes in mind this Autumn?