Coquina squash vegetarian curry
A few weeks ago, we discovered Coquina squash and decided to try it as a substitute for the usual butternut squash we put in our vegetarian curry. The Coquina squash has a darker coloured skin, is slightly softer and sweeter than the butternut squash. When I first cut into it, the sweet almost melon-like scent assailed me immediately. Not sure how long they’re available for but I sure hope they hang around…
For the curry, you’ll need
- 1 tbsp olive oil
- 1 Coquina squash, diced
- 1 red onion, diced
- 2 tbsp curry powder mix
- 300ml vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 3 tbsp Greek yoghurt
- small handful of coriander, chopped
How to cook your curry
- Heat the oil in a large saucepan and cook the squash for 2-3 minutes until lightly browned.
- Add the onion and curry powder mix and fry for another 5 minutes.
- Pour over the stock, then cover and simmer for 10 minutes, or until the squash is tender. Add the chopped tomatoes and chickpeas, then gently cook for another 20 minutes until the liquid has reduced and thickened.
- Take off the heat and stir through the yoghurt and coriander. Serve with rice.
Tip: This curry tasted even better the next day as all the flavours had time to come through. Make sure you pop it in the fridge if keeping overnight.
Yields 4 generous servings with rice