Squash Curry

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• 700  g squash, diced
• 4  tablespoons canola oil
• 150  g potatoes, diced
• 3  stalks celery, in slices
• 1  tablespoon  minced ginger
• 1  tablespoon ground turmeric
• 1  tablespoon ground cumin
• 1  teaspoon ground cinnamon
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground cardamom
• 2  tablespoons dried cilantro
• 1⁄2  lemon, juice of
• 250  ml water

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.