Thought I should post a meal with more substance to it as a change, so this curry/vegetable dish is really filling – it tasted amazing, which I know isn’t represented fairly by the poor quality of the photo; I realised after taking the photo when it was just cooked that it looked so much better and more ‘curry-like’ when I’d mashed it a little with my fork, but by that time I’d already added in some sweetcorn that I needed to use up, and please don’t do this yourselves. The sweetcorn did not go. I adapted this recipe (originally pumpkin instead of squash) from the Good Food Magazine’s vegetarian cookbook, and they had made it for 4 people, so changing the ingredients to fit just 1 portion messed it up a little, and it looks insanely bulky in the first picture.
But anyway, it tasted lovely despite appearances (the apple in particular was absolutely divine) so I’m going to post the recipe anyway, hope you enjoy :)
Oil spray to fry
One small onion, diced
One clove of garlic
About 300g of peeled, diced butternut squash (this was exactly half of my squash)
One medium potato, peeled and diced
One medium apple, peeled and diced – it says cooking, but I used a granny smith and it was fine
1 teaspoon of mild curry paste
Half a teaspoon each of turmeric, cayenne pepper, cinnamon and ginger
About 400/500ml of vegetable stock
A mini-pack of raisins – or 14g
Serve with fromage frais, bread or rice
- Fry the onion in a saucepan (the kind you cook rice or pasta in) until golden. Add the garlic, potato, squash and apple, then stir in the spices and curry paste.
- Add the stock and raisins, and bring to the boil whilst constantly stirring. Cover and simmer for 15 minutes until the vegetables are tender.
- Serve and mash slightly with a fork so that the flavours can mix