Sticky Tamarind Squash Curry with Coriander and Mint Dressing
A simple but delicious spiced squash dish. Celebrating seasonal squash, which is roasted then cooked in spices, tamarind and coconut milk.
Prep time: 15 minutesmins
Cook time: 1 hourhr
Serves 2-4
5 from 2 votes
Ingredients
For the roast squash
550gsquashpeeled and roughly chopped
2tbspolive oil
Big pinch sea salt
For the curry
1large onion sliced
2tbspolive oil
1tspcumin seeds
1tspmustard seeds
1tspgaram masala
10curry leaves
1tspturmeric
1/2green chilli sliced
3garlic cloves sliced
1thumb ginger grated
4large tomatoes chopped roughly
1tspsea salt
2tsptamarind paste
150mlcoconut cream or milk
For the coriander mint chutney
4tbspvegan natural yogurt
1/2fresh lemon juice
30gcoriander leaves
20gmint leaves
Pinchred chilli flakes
1garlic clove
1/2tspsea salt and black pepper
To serve
Flatbreads
Instructions
To roast the squash
Pre heat your oven to 180c
Add the squash and then toss to coat them in olive oil and salt.
Roast for approx 40 minutes until cooked.
To make the curry
Add the oil to a large pan with the onion.
Fry for approx 8-10 minutes until soft and browning, how to add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.
Now add in the chopped tomatoes and cook covered for a further 10 minutes until the tomatoes have broken down.
Add the roast squash, coconut cream, tamarind paste and season well.
Cook for a further 2-3 minutes.
To make the dressing
Add all the ingredients to a food processor and blitz to combine