Sweet and sour squash curry


Prep time: 
10 minutes
Cooking time: 
15 minutes


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


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



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.



Tasty vegan dry curry.

Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development