Squash Curry

READY IN: 30mins
Recipe by BeretRoots

this is a simple curry dish that originally included a bunch of leeks instead of celery

Top Review by Cubanita

I enjoyed this mix of spices with the squash. I like the flavor of acorn squash, but not the texture, so I made this as a soup (I'm not rating it because of the changes I made). I used about 4 cups of cubed acorn squash, omitted the potatoes, and added an onion. I added cayenne, salt, and pepper, extra water, and some tahini (for creaminess, as I had no milk). I pureed this, and am enjoying now. Thanks for such a flexible recipe!

Ingredients Nutrition

Directions

  1. Heat oil and fry ginger, cardamom (and optionally 1 cloves) and medium heat until the spices are fragrant.
  2. Add squash, celery and potato.
  3. Add ground spices (optional spices: nutmeg)and fry for 2 minutes.
  4. add water
  5. bring to a boil, then simmer at low heat for 15 minutes, stirring occasionally.
  6. for a creamier curry you can add 50 g of soy cream.

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