Friday, July 23, 2010

Squash, Cauliflower and Sweet Potato Curry

I'm back!! 17 weeks pregnant and I've renewed our subscription to Food Connect after my trip to the USA. It's great to feel my energy coming back. First trimester was quite a fog. Still, I'm not quite back to normal, so we're going to try buying a mini-box for a month.

How inspiring! Those green things are like zucchini, but so fresh and sweet. I'm calling them 'squash'. Please let me know if you know a more precise name for them. I wanted to honour the cauliflower tonight. This dish is a warming, winter curry full of comfort. Even if you skip on some of the spices, make sure you use the cardamom.


20g butter (or ghee)
1 tbsp olive oil
1 onion finely chopped
2 small red thai chillies (makes it quite hot)

1-3 cloves of garlic minced or chopped
1 tbsp grated ginger
1 tbsp ground cumin
1 tsp ground corriander seed
1 tsp cardamom seeds (or six bruised pods)
1 tsp paprika
1 tsp garam masala
1/2 tsp tumeric

1 can coconut cream
1/2 cup stock
1/4 cup dried shitake mushroom slices (use fresh mushrooms if preferred)

2 sweet potatoes chunks roughly peeled
1/2 head cauliflower broken into small florets
1 can chickpeas
2 squash sliced

1 tbsp palm sugar
3cm x 1cm lemon zest in strips
Lemon juice, salt and pepper to taste

Paneer cheese cubes (or haloumi)


Cook onion on low heat with the oil. Add chillies after 5mins. Add spices after 10 mins. Cook until fragrant (1-2 mins).

Add a can of coconut cream (not coconut milk--you want the richest stuff they have). I used Trident coconut cream. Add stock, shitake mushrooms and sweet potato cook for 15mins. I love using dried mushrooms to add a thick umami flavour to dishes. You can grind them up in a spice grinder to really release a gorgeous mushroom flavour. I'm also being conservative with my fresh mushrooms. I'm holding on to them for use later in the week.

Add cauliflower and chickpeas. Cook for another 10mins.

Add squash, palm sugar and lemon zest.

Cook until squash is tender (approx. 5mins). Add lemon juice salt and pepper to taste.

Serve with fried paneer cheese. To cook cheese, heat up some vegetable oil (not olive) and drop cheese cubes into the oil for a minute or two until golden brown. Drain on paper towel.

Yummo! We don't have much of a winter in Brissy, but it's cold enough to enjoy a cheesy, flavourful winter curry. I hope you're all snuggled in!