Sweet and sour, spiced and fragrant. Beautiful shades of orange and red, you can use any variety of squash for this dry curry. Scoop it up with delicious dosa, naan or chapati. Feeds 4
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 15 fresh curry leaves
- 2 cinnamon sticks
- 1 star anise
- ½ fenugreek seeds
- ½ tsp kashmiri chilli powder
- 30g fresh ginger, grated
- 1 big red chilli, finely chopped
- 200g tinned chopped tomatoes
- 2 tbsp tamarind concentrate
- 1 tbsp soft light brown sugar
- 1 tsp salt
- 1 kg squash, peeled, deseeded and cut into roughly 2cm cubes
- 1 generous handful cashew nuts, toasted
- 1 handful desiccated coconut, toasted
- Heat the oil in a large pan. When it’s hot, add the mustard seeds which will sputter and pop
- Add the curry leaves and fenugreek
- Stir into the oil, turn the heat down and add the cinnamon, star anise and chilli powder
- Stir in, frying for 30 secs or so then add the ginger and chilli
- Stir and fry until fragrant, then add the tomatoes, tamarind, sugar, salt and 100ml water
- Cook over a medium heat for 5 mins until it forms a velvety sauce
- Tumble in the squash cubes and stir them gently until they are coated in sauce
- Cover the pan, lower the heat and cook for about 40 mins, stirring occasionally until the pumpkin is soft but not collapsed
- Add the cashews, cover and cook for a further 5 mins
- Stir in the toasted coconut and serve
Delicious with this split pea daal, and you’ll use up a whole tin of tomatoes if you make them both!
Sophie cooks 