Gem squash curry

Gem squash curry

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This recipe was inspired by a dish my wife and I used to order at one of our favourite restaurants in Whitechapel, London. It’s really simple to put together and the flavours are just fantastic. The key is to use gem squash, also known as cricket ball squash.

Serve it as a side dish with roast or barbecued lamb.

Ingredients

Quantity Ingredient
3 gem squash
salt
2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, puréed
2cm piece ginger, puréed
2 teaspoons ground coriander
1 teaspoon ground turmeric
3 ripe tomatoes, diced
freshly ground black pepper
2 tablespoons chopped coriander leaves, to garnish

Method

  1. Boil the whole squash in salted water until tender. Remove from the saucepan and leave to cool. When cool, cut in half and discard the seeds. Scoop out the yellow flesh and set aside.
  2. Gently heat the oil in a heavy-bottomed pan. Add the onion and a pinch of salt and sauté until the onion is golden brown and soft. Add the garlic and ginger and gently fry for 1–2 minutes. Add the ground coriander and turmeric and fry until aromatic.
  3. Stir in the diced tomatoes and cook until soft. Add the reserved gem squash and combine so the tomato and spice mixture evenly coats the vegetable’s yellow flesh. Warm through.
  4. Serve the gem squash curry warm with a grinding of black pepper and chopped coriander.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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