Serves 2 as a generous main or 4 as a side dish
This was born out of the make a curry out of whatever we have hanging around style of cooking I have at home. Now it’s a dish in it’s own right.
Ingredients
- 450 grams | 1 lb acorn squash, deseeded and cut into bite-size pieces
- 50 grams | 2 oz young kale, stalks removed and leaves roughly torn into bite sizes pieces
- ½ tablespoon finely grated garlic
- 10 grams | ½ oz fresh ginger, finely sliced and cut it into thin matchsticks
- 2 banana shallots, finely chopped
- 1 medium tomato, finely chopped
- 2 green finger chilies, split lengthways leaving them attached at the stalk
- 1 ½ teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 ½ teaspoons simple or garam masala
- 1 teaspoon salt
- 50 ml | ¼ cup vegetable oil 50 mil
- 200 ml | 1 cup water
- Garnish
- 2 very thinly sliced garlic cloves
Method
Heat the oil in a wide buttoned pan until medium hot, add the chilies and sliced garlic for the garnish, fry until the garlic slices are golden brown then remove the garlic slices from the oil and set it aside. Depending how hot you want your curry you can either remove the chilies for a milder curry or leave them to cook for a spicier curry. Add the cumin seeds to the hot oil and allow them to sizzle until they start to brown (about 30 seconds), add the shallots and let them sizzle for a minute, stirring them to prevent them from burning. Add the ginger, grated garlic, turmeric and salt to the shallots and continue to cook stirring for 30 seconds before adding the water and bring it to the boil. Once the water is boiling turn the heat down a little and add the squash. Place a lid on the pan and cook until the squash is softening but retains a little bite (5 to 10 minutes). Add the tomato and allow it to cook for 3 to 4 minutes until the tomato starts to soften. Tear the kale leaves into rough pieces and wash it but don’t dry it, then add the kale on the top of the pan with the water still clinging to the leaves. Place the lid on the pan and cook for a further 2 to 3 minutes. Once the kale is wilted stir it into the squash check for seasoning. Serve straight away sprinkled with the reserved crispy garlic.