It never fails, I can’t go long without making a mouthwatering curry. We’d gotten some squash over at the farmer’s market last week and I decided to use an Ambercup squash for this dish. They are a bit on the sweet side, and remind me a bit of sweet potato – which helped to balance against the heat of the spices.
1 squash, seeds removed and flesh cubed
15 oz tomatoes, diced
1 cup coconut milk
1/2 an onion, chopped
1 garlic clove, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon coriander
2 teaspoons curry powder
1 tablespoon mustard seeds
1 teaspoon cumin
1 lime, juiced
In a large skillet, heat the oil and add the mustard seeds. When they start to pop, add the onions and garlic. Cook together for about 10 minutes and add the curry powder, cumin, and coriander. Cook together for a couple of minutes and add the fresh ginger. Stir in the tomatoes and coconut milk. Next, add the lime juice. Bring to a boil while occasionally stirring, then turn the heat to low and cover. Let simmer for 20 minutes.
Serve immediately with your side of choice – I like rice with my curry. Will serve 4-6. If you don’t have all the spices – if you use 2 tablespoons curry powder with the lime juice and fresh ginger you’ll still get a great taste without having to start investing into more spices.