Yellow squash are in season now, and currently feature in our new vegetable boxes. I remember eating squash either steamed or boiled and smothered in butter and salt, which was delicious -- but there's many other creative ways to use them. Here is a recipe for a Yellow Squash Curry.
2 - 3 Yellow Squash (Diced)
2 Tbsp Nanak Ghee
1 Medium Brown Onion (Diced)
1 - 2 Tomatoes (Diced)
1 Tsp Eastern Chilli Powder*
1/4 Tsp Pattu Turmeric Powder
1 Tsp Eastern Coriander powder
1/4 Tsp Pattu Garam Masala
1/4 Cup Kara Coconut Milk
1/4 Tsp Mustard Seeds
1/4 Tsp Pattu Cumin seeds
5 Curry Leaves
Fresh Coriander (to garnish)
Salt and Pepper to taste
1. Heat pan and gently toast mustard seed, cumin seeds and curry leaves.
2. Add ghee and diced onion. Stir until browned. Add ginger & garlic paste, and stir again until fragrant.
3. Add diced tomato and sauté until it forms a gravy. You may need to occasionally add a little water to deglaze the pan.
4. Add turmeric powder, chilli powder, coriander powder, garam masala and salt, stir fry a moment, then add the squash. Cover the pan, and let it simmer until the squash is tender. You may need to add some water occasionally to prevent it from drying or burning.
5. Add coconut milk and simmer for a few minutes.
6. Stir chopped coriander through the curry and serve hot.
Serve with quality basmati rice, such as Daawat Biryani Basmati Rice.
If you like the colour imparted by chilli powder, but not the heat, then use Kashmiri Chilli Powder instead. Kashmiri chilli powder is grown for the amazing red colour it gives to curries, rather than its heat.