This one is delicious served as a main or side dish.
This hearty squash curry is delicious served over rice or scooped up with chapattis. In fact, it is also really good just served as a soup with no sides. Sometimes I cook this just as the recipes and then I puree any leftovers for a smoother and creamier variation. The blended puree is also amazing as a garnish for seafood just as I did for my recent Keralan tuna steak recipe.
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Infuse the whole spices and curry leaves with a little oil.
Add the chopped onions, chillies and the ground spices. Cook until the onions are lightly browned.
Now stir in the cubed squash and fry until about 50% cooked and then add the peas and coconut milk.
When the squash is cooked through, add salt to taste and garnish with garam masala and chopped coriander.
- 1 ½ tbsp rapeseed oil
- 1 tsp black mustard Seeds
- 1 tsp cumin seeds
- 10 fresh or frozen curry leaves
- 1 red onion – finely chopped
- 2 green chillies – finely chopped (more or less to taste)
- 1 medium Summer squash – peeled, seeded and cut into 1.25cm (1/2 inch) cubes (roughly 700g)
- 1 ½ tbsp. garlic and ginger paste
- ½ tsp turmeric powder
- 1 tsp chilli powder (more or less to taste)
- 1 tsp coriander powder
- 200g fresh or frozen peas
- 400ml ( 1 ¾ cup) low fat coconut milk
- Salt - to taste
- ½ tsp garam Masala
- 3 tbsp coriander (cilantro) finely chopped
- Heat the oil in a large frying pan or wok over high heat. When visibly hot, add the mustard seeds. After a few seconds, they will begin to pop in the oil. Lower the heat to medium-high and toss in the cumin seeds and curry leaves. Let these flavours infuse into the oil for about 30 seconds. Stir in the chopped onion and fry for about five minutes until soft and translucent. Then add the green chillis and garlic and ginger paste and stir it all up to combine. Fry this base masala for about a minute and then stir in the ground spices, followed by the cubed squash and fry for about five minutes or until the squash is about 50% cooked through.
- Add the coconut milk and the peas and cover the pan. Simmer until the squash is soft and the peas are cooked through. You might need to add a little water when cooking but remember that this is a dry curry so don’t add too much unless you prefer a soupier curry, which is fine.
- To finish, season with salt to taste and garnish with the garam masala and chopped coriander.
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