Win­ter squash curry

The Daily Telegraph - Saturday - - FOOD DRINK -

Dur­ing Oc­to­ber, green­gro­cers dis­play an ap­peal­ing mix of squash and pump­kins. Con­fus­ingly, the likes of acorn, del­ica and onion squash are cat­e­gorised as “win­ter squash”, yet their ap­pear­ance ab­so­lutely her­alds the on­set of au­tumn. Ig­nor­ing se­man­tics, all are com­pelling, flavour­some al­ter­na­tives to but­ter­nut squash. Most have edi­ble skin, and can be boiled, steamed or roasted. Galan­gal (a root from the gin­ger fam­ily) and le­mon grass are im­por­tant here; hap­pily they are in­creas­ingly avail­able.

SERVES FOUR IN­GRE­DI­ENTS

6-10 dried Thai red chill­ies (about 7g)

120g creamed co­conut, or 1 x 400ml tin co­conut milk 1 tsp co­rian­der seeds

1 tsp cumin seeds

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