Have you ever tried yellow squash vegetarian curry?
I used to make this dish growing up in California with pumpkins but as I now live in the UK yellow squash is much easier to come by. Both taste spectacular in this well seasoned vegetarian curry.
Here is a true story. Not long ago, I realised my belly was beginning to grow a bit more than was healthy. I have always been a very content carnevor but with age I began to realise the inevitable. If I wanted to age more, I needed to cut back on my meat intake!
I have always loved salads and fruit but never really went all that crazy about vegetable side dishes. I needed to find a way to make vegetables interesting and vegetarian curries offered the best way to do this.
Vegetarian curry can taste amazing when homemade. I now try to eat Indian vegetable dishes at least twice every week as a main meal and as side dishes almost daily.
The blend of spices and varying cooking techniques help keep my daily menus interesting, healthy and fun to make.
Since changing my diet just over a year ago, I have lost 20lbs without even trying! In fact I’ve enjoyed doing it and this curry has helped make it all easy.
I hope you enjoy this squash vegetarian curry as much as I do and look forward to hearing your comments.
- 500g (1 lbs) or 4 cups yellow squash peeled and cut into one inch pieces.
- FOR THE TEMPERING (Tempering is an Indian method of frying spices in ghee or oil to bring out their flavour.)
- 3 Tablespoons ghee or vegetable oil
- 1 Tablespoon black mustard seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon cumin seeds
- 2 dried red chilies
- 1 teaspoon urad dhal (A lentil found in Indian markets and large supermarkets)
- 100g (1/2 cup) brown sugar or Indian jaggery
- 4 Tablespoons toasted desiccated coconut
- 4 Tablespoons flour
- salt and pepper to taste
- Heat your oven to 200 c / 400 f
- Throw the cubed squash into an oven dish with about four tablespoons of water and bake for about 20 minutes. The squash should be cooked just through but not too soft.
- Meanwhile, heat the ghee or vegetable oil in a large pan or wok. Add the mustard seeds, coriander seeds, cumin seeds, urad dhal and chilli pepper. Fry for about a minute. The seeds will begin to pop.
- Now add the squash pieces and sugar to the tempered spices.
- Add the coconut and flour and toss all the ingredients around for a few minutes until the squash is tender and all of the other ingredients are nicely blended together.
- Serve immediately.