Curries are so delicious and flavourful and this one is no exception!
Squash pairs perfectly with the aromatic taste of a curry and gives it a really warming flavour.
Curries are a great make ahead tea (or dinner) as once you've made it, you can leave it on the heat for a while with a lid on it and all the flavours will be amplified.
Also, curry is a fantastic make ahead meal. It can be frozen or stored in an airtight container in the fridge, making it a fantastic choice for meal-prep.
We love make-ahead recipes
This recipe calls for pre-cooked squash. What we love about squash is the fact, that you can roast it in the oven, allow it to cool and then transfer the flesh to an airtight container and store in either the fridge or freezer until needed.
We love to prep food in advance - it's a fantastic time saver.
This curry pinches a little kick of spice, however you can adjust the chilli to suit your preference.
Can the Squash be substituted for something else?
Yes! Absolutely! Although squash is amazing in this recipe, it can also be hard to purchase from the store at certain times of the year. A great substitute for squash is, orange sweet potato. They have a similar sweet flavour, the colour is practically the same, and the texture is very similar when cooked.
Serving Suggestion
Although a bowl of this curry by itself is sufficient and delicious, it also pairs well with rice or our;
Let's delve into the recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
2x compact cups of cooked roasted squash
1x small red onion - finely diced
1x large yellow onion - finely diced
2x medium carrots - cut in half lengthways and in half again and then finely diced
1x courgette - cut in half lengthways and in half again and then diced into roughly 1cm cubes
1x large red bell pepper - diced into 1inch pieces
200g of shitake mushrooms - sliced
3x large cloves of garlic - crushed & finely diced
1x tbsp of grated fresh ginger or pickled ginger
1/2 cup of ground almonds
2x tbsp of olive oil
1x tbsp of butter
2x large pinches of sea salt
2x large pinches of black pepper
3x heaped tsp of ground cumin
2x heaped tsp of ground ginger
3x heaped tsp of ground coriander
2x heaped tsp of sweet paprika
1x tsp of ground turmeric
1x small red fresh chilli - finely diced
Approx 4 cups of boiled water
METHOD
To speed the process along we like to chop and prep all of the veg and fill the kettle with water and boil.
Preheat a large frying pan or skillet on high heat before adding your oil and butter. Once the butter has melted go ahead and add the onions, garlic and ginger.
Sautée for 1-2 minutes before adding all of your herbs and seasonings. Mix together well, ensuring your onions are thoroughly coated in the spices.
Now add your Carrots & courgettes and mix together, coating them in the spices.
Add 1 cup of water, reduce the temperature to medium low, stir and bring to a slight simmer (reduce to low heat if you need too).
After a few minutes go ahead and add the remaining water and stir.
Simmer for approximately 10 minutes or until the Carrots have softened.
In this time go ahead and add the ground almonds - combine thoroughly.
The ground almonds will help thicken the sauce.
Once the Carrots have softened it's time to add the pre cooked squash. The squash needs to be stirred through the curry and using the back of your spoon or a fork and break up the squash - it should break up easily.
Cook for a few minutes before adding the final ingredient - mushrooms.
Stir the mushrooms through your curry and cook until tender.
Serve and enjoy!
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