Sweet and sour squash curry

Summary

Servings: 
4
Prep time: 
10 minutes
Cooking time: 
15 minutes

Description

Lemon juice balances the sweetness of the squash in this tasty curry.

Ingredients

400g squash peeled, deseeded and diced

3 cloves of garlic

1 (or more) whole dried red chilli

1 tsp whole cumin seeds

2 tsp ground cumin

1 tsp ground coriander

.5 tsp turmeric

2 tbs vegetable oil

4 tbs lemon juice

salt

Instructions

Blend the garlic and chilli together with 3 tbs of water to make a smooth paste. You can do this in a pestle and morter or blender. 

Mix in the cumin, coriander and turmeric and put to one side.

Heat the oil in a large frying pan.

Add the whole cumin seeds, stir till they sizzle.

Add the paste, lower the heat, stir and fry for about 2 minutes.

Add the squash, lemon juice, salt and 4 tbs of water.

Bring to the boil, cover and simmer for 10 minutes or till the squash is tender. Add a bit more water during this time if needed.

 

Notes

Tasty vegan dry curry.

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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