I know Halloween was yesterday, but I was too busy handing out sweets to eager trick-or-treaters to blog. Anyway the main point of this post is to offer a recipe to anyone with a mound of left-over pumpkin flesh in the fridge or a squash languishing in the larder. There are lots of things I could do with a pumpkin (and when I say pumpkin read any kind of squash big or small), but I always end up making this curry.
This is mainly because it is tasty, simple – thanks to the cheats curry paste – and healthy enough for me to feel virtuous.
I can’t give you specific quantities here because each time I have a different sized squash. Also, I say it is for two because it isn’t quite enough for four but I usually end up with an extra portion that I stash in the fridge for Will to heat up at work the next day.
I serve this with plain boiled brown rice, but a naan bread would be good and last night I had some poppadoms with some shop bought mango chutney and a very make-shift raita made by mixing natural yogurt with a good shaking of dried mint, a pinch of sugar and a pinch of salt (surprisingly tasty and refreshing).
Squash Curry for two – sort of!
A small pumpkin/squash – you know, one that kinda looks like it is for two, peeled and chopped into big chunks
1 white onion, sliced
1 garlic clove, finely chopped, minced or grated
Small knob of fresh ginger, grated
*If you like it hot a green chilli finely chopped or a sprinkle of dried chilli flakes
2-3 tablespoons of Pataks Balti paste
Half can of chopped tomatoes
Half a can of coconut milk (I use half-fat, it’s totally up to you)
Three big handfuls of spinach
Fresh coriander, chopped
Lime juice to taste
1. Gently fry the onion until it starts to soften. Add ginger, chilli and garlic and cook for a few more minutes. Add curry paste and fry off until it becomes fragrant.
2. Add canned tomatoes and coconut milk – if you have quite a lot of squash you might need to add a little bit more tomato and coconut milk, just add in equal quantities. *Freeze remaining coconut milk in ice-cube trays then transfer into a bag to keep until next time you make the curry.
3. Put the lid on and simmer for about 20 minutes, until you can easily put a knife through one of the squash cubes – at the same time don’t be too relaxed and over cook it because the squash can become mushy.
4. Add the spinach and cook until it wilts into the sauce. Taste and season with some salt, a good squeeze of lime juice and some fresh coriander.