Squashy, Cheaty and Veggie Curry
This is my meld and mash-up of various recipes. One consideration was to enjoy a meat-free dish which retains flavour and interest in the cooking. Using the commercially prepared element here is a regular cheat for me. I have come to trust the Spice Tailor® range for its convenience and reliability.
1 medium butternut squash (500-750g), chopped into bite-sized cubes
ghee, 3 or 4 tablespoons
2 medium onions, thinly sliced
1 or 2 Spice Tailor Keralan Coconut Curry packs
cherry tomatoes, a handful
400g can of brown lentils, drained
200g bag baby spinach
This will make 6 generous portions so freeze leftovers if there are fewer of you.
Use just one pack from the Spice Tailor and make up the volume with water, stock or coconut milk for economy.
Use a large pan to heat the ghee. Toss in the squash and gently soften it. Turn up the heat to brown and caramelise the surface. Remove the squash to a bowl with a slotted spoon. If your pan is too small, do this in two batches.
You could microwave the chunks of squash until tender… but your kitchen won’t smell nearly as great as my first suggestion!
In the recently vacated large pan use the coconut oil to soften the onion. A little colour won’t harm here but don’t go anywhere near dark crispiness.
Add the dry spices from the Spice Tailor sachet (and a chopped clove of garlic if you like) and cook to release fragrance and heat. Then put in the handful of cherry tomatoes, whole if they are on the dinky side.
Empty the contents of the Spice Tailor sauce sachets and bring all back to a gentle bubbling heat. The squash can now be reintroduced along with the lentils. When they are back up to heat add the spinach, cover and wait for it to wilt. You could stir in yogurt (coconut yogurt perhaps) before serving.
Present as you like. You’ll see that I cooked basmati rice and included my home-made onion bhajis and a mint raita. The chapattis were shop-bought. I must talk again to my brother about my deficiency here. He’s had a chapatti pan in use for years.
As for the purchase of Anjum Anand’s product; I do not benefit in any way from sponsoring it. But I still recommend it for qualities which regularly add flavour and ease to my cooking.