Androcles curried squash recipe

Androcles Curried Squash recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Androcles curried squash recipe" is a delightful dish that combines the sweetness of squash with the aromatic flavors of curry. This recipe offers a perfect balance of spices and textures, resulting in a mouthwatering and comforting meal. With its simple yet flavorful ingredients, it is easy to prepare and suitable for both vegetarians and meat lovers. Whether served as a main course or a side dish, this curried squash recipe is sure to impress your taste buds with its unique blend of flavors.

Keywords: Androcles, curried squash, recipe, spices, vegetarian

Androcles curried squash recipe details

Androcles curried squash recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

1 medium	sweet dumpling or butternut squash
1 large	onion, chopped
4 clove(s)	garlic, finely sliced
1 piece(s)	ginger, peeled and finely chopped ( about a thumb sized piece)
1	red chilli, chopped
1 piece(s)	cinnamon bark, about thumbs length
12	green cardomom pods, lightly crushed
1 tsp	turmeric
3 tsp	ground cumin
3 tsp	ground coriander
450 ml	vegetable stock
1 tbsp	tomato puree
	sunflower oil
	salt and ground black pepper

Instructions

Knock off the dead stalk of the sweet dumpling with a rolling pin! Slice it in half, then quarters. Remove the seeds and any stalk. Cut each quarter into three and then each slice into three. Do not worry about removing the skin as it holds the squash together during cooking and is completely edible, when cooked.

Dissolve the vegetable stock cube in about a pint of water and add the tomato puree and stir.

Fry the onion, garlic and ginger until soft and starting to brown. Add the chopped chilli, the cinnamon stick or bark and cardamom pods, and stir fry for a few minutes. Add the sweet dumpling and stir fry until it is coated with oil and starting to soften. Sprinkle over the coriander, cumin and turmeric and stir until well dispersed.

Add the vegetable stock, season with salt and black pepper and simmer until the squash is tender.

Serve with boiled rice and poppadoms or naan bread, and apricot and ginger chutney, or use as one dish with several other curries.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a