After living in London for 25 years, I have had a chance to sample some of the finest "curries" there are. Indian food in the UK is incredibly popular. I can say I just love it. This recipe is a great way of using up your squash this summer differently. The only thing I would do differently is add more chili. I used the Serrano chili as directed in the ingredients but there was no heat at all to the final dish. You can serve this over rice if you like.
INGREDIENTS:
INGREDIENTS:
- Coconut oil
- 1 onion, chopped
- Salt and pepper
- 1 teaspoon grated garlic
- 1 tablespoon grated ginger
- 1 Serrano or bird’s-eye chili pepper, finely chopped
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 tablespoon fish sauce or light soy sauce
- Zest and juice of 1 lime
- 1 can coconut milk (about 13.5 ounces)
- 2 pounds small summer squash, cut in 1-inch cubes, slices or wedges
- 1 cup shelled peas (optional)
- Cilantro sprigs, for garnish
PREPARATION:
- Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
- Add garlic, ginger, chile, turmeric, curry powder, fish sauce and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
- Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
- Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. Garnish with mint, basil and cilantro.
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