Total Time
30mins
Prep 15 mins
Cook 15 mins

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

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.

Reviews

(2)
Most Helpful

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!

Cubanita January 30, 2010

Fine, indeed! Serves 2 most likely as a main dish; serves 4 - 6 as a side sish. Very easy and straightforward and very yummy. I opted out of the potatoes as I made this to serve with recipe #35788 and jasmine rice. Enjoyed the celery in this. The squash (I used acorn) needed 15 - 20 min simmering time till soft. I didn't add soy creamer as it's great without, but could consider it for another time. I love all the spices used in this recipe. Thanks for a great curry squash recipe!

woodland hues November 02, 2008

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