This recipe is a real English curry, from a friend in Yorkshire. She says: “I tweaked the recipe and it makes loads. You’ll need a big pan! We love taking the leftovers for lunch later in the week.”

INGREDIENTS

Vegetables –
1 whole cauliflower, chopped into 2″ chunks
2 leeks, sliced into rings
3 carrots, peeled and sliced
1 Cup fresh or frozen green beans (known as French or dwarf beans here) cut into bite-size lengths
3 sticks of celery, chopped
1 large butternut squash (up to 4 lbs), peeled and cut into chunks

For the curry sauce –
4 large onions, peeled chopped (they don’t need to be finely chopped as you will
blend everything later)
4 cloves of garlic, peeled and chopped
3 – 15 oz tins (cans) diced tomatoes
1 quart (4 Cups) vegetable (or chicken) stock
7-8 oz. block of creamed coconut (or 1/2 of a 15 oz can of coconut milk, in a pinch)
3 tsp Ground Turmeric
3 tsp Ground Cumin
3 tsp Paprika
3 tsp Ground Coriander
3 tsp Chile Powder
3 tsp Curry Powder (Mild, Madras or hot, it’s up to you!)
2 – 3 Tbsp Olive Oil

STEPS

Make the curry sauce: Heat 2 Tbsp of olive oil in a large, heavy pan, and saute onions for about 10 min over medium heat. Add the garlic and saute another 5 min until soft – do not brown the garlic (reduce heat to medium-low if necessary).

Add a bit more olive oil if necessary, then add the mixed spices, lightly cook onion-garlic-spice mixture for 2-3 min.

Add the tinned (canned) tomatoes and vegetable stock and bring mixture to the boil. Reduce heat and simmer for 5 min, then remove pan from the heat. Allow mixture to cool for awhile (at least 20-30 min). Transfer mixture to a blender, or use a immersion blender, and process curry mixture into a smooth sauce. (Be careful! If the mixture is still hot, it can blow the lid off your blender and scald you!)

Transfer blended sauce back to the pan and return to the stove. Add the creamed coconut, and, over medium heat, stir until it is dissolved and fully combined with the tomato curry sauce. This is the basic curry sauce.

Making the vegetables: Add the chopped and diced vegetables to the sauce pan, and cook over medium heat until ingredients are soft (about 30-45 min, depending on how “done” you like your veg).

Serve over immediately, over rice, if desired.

Hannah adds: “This recipe makes a big batch — store/freeze in portion-sized tubs. It keeps for over a week in the fridge.

“You can add beans – cannelini or butter beans or whatever your favourite is – at the time you want to eat the curry. A dollop of natural yoghurt makes this ultra yummy.”

One Response to Hannah’s Butternut Squash Curry

  1. Pingback: Primer on Paprika | allspiceonline.com

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