Butternut Squash cupboard curry
Shopping the pantry makes for some really interesting dishes, I had a look around today and found squash, onions and green beans from our allotment, so I looked for a curry to make from these ingredients and found a Tom Kerridge recipe that I loosely followed substituting some of the ingredients for what I had available.
Ingredients: Serves 8
3 tablespoons cooking oil, (I used olive oil).
12 cardamon pods crushed.
1 tablespoon cumin seed.
2 tablespoons black mustard seed.
A handful of curry leaves, ( I used lime leaves).
2 onions diced.
5 garlic cloves ( I used garlic granules 2 & 1/2 teaspoons).
2″ fresh ginger, crushed.
2 teaspoon turmeric.
1 tablespoon ground cumin.
2 tablespoons ground coriander.
1 litre vegetable stock (I only had chicken stock so used that).
1 kilo butternut squash, peeled and diced into bite sizes chunks.
French beans, a handful.
250 ml coconut cream, (I had a block of creamed coconut so I diluted
100 g / 3½ oz creamed coconut in 250 ml of hot water to make coconut cream).
2 tins chickpeas ( I used 1 tin kidney beans and 1 tin of 5 salad beans rinsed and drained). Worked a treat!
In a wok or large fry pan gently fry the first 7 ingredients until soft.
Add the next 3 ingredients.
Add the stock and the butternut chunks.
Simmer for 20 minutes.
Add the french beans and coconut cream.
Add the tinned beans and leave to simmer another 10 minutes or until thoroughly cooked through.
Serve on a bed of fluffy Basmati rice with a side of flat bread to soak up the delicious sauce.
Suitable for batch freezing.