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Coquina squash vegetarian curry

March 21, 2011

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

  1. Heat the oil in a large saucepan and cook the squash for 2-3 minutes until lightly browned.
  2. Add the onion and curry powder mix and fry for another 5 minutes.
  3. 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.
  4. 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

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9 Comments leave one →
  1. March 21, 2011 2:26 AM

    That looks great. I love curry and squash but I have never bought a coquina squash.

  2. Recipe Chefs permalink
    March 21, 2011 2:35 AM

    I love food, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes

    Recipe Chefs

  3. Trac & Neil permalink
    January 29, 2012 8:44 PM

    Thank you so much for sharing this recipe. We bought a coquina squash for the first time, then Googled what to do with it and are so pleased your page came up! The squash was so gorgeously sweet, we will definitely make this again and again.

  4. December 18, 2013 12:23 AM

    I’ve also just bought one from Sainsburys. I’m mad about Butternut squash so was keen to try this – but I needed a vegan recipe. Thank you for sharing this, and I’m sure it’s going to be delicious.

  5. April 23, 2014 4:13 PM

    I used Coquina squash last night in a Risotto, just with onion, grana padano cheese and carnaroli rice (all freely available from my local supermarket). You’re absolutely right about Coquina, it’s sweeter and that suits the kids fine! Next, I’ll try the vegetarian curry recipe! Thanks!

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  1. Coquina squash soup for the cool summer days « thebountifulplate

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