|Top Left - Roasted Butternut Squash and Tomato Curry|
Top Right - Chicken Tikka
Bottom - Spiced Potato Tikki and Date and Tamarind Chutney
So needless to say when I saw this recipe I thought I had a good chance of pulling out a winner because it was a curry dish and he loves almost all things curry (being that he is English and all) and I like butternut squash.
Now I would love to tell you that like every other recipe I have tried from "Made in India" it did not disappoint but sadly and very reluctantly I must say I hated the dish just about as much as a monkey and a husband.
We each suffered through a littler portion of a it and then quit suffering. I'm not sure what made me dislike the dish so much but I have to say I wasn't a huge fan. I was originally hoping that in roasting the squash it would become a littler tougher but it really didn't and I cooked it longer than the recipe called for trying to get a little bit of a different texture.
The dish was served with Garlic Ritta which helped a bit. But overall I didn't like the sweetness of the squash for the dish especially with the texture of the squash.
Roasted Butternut Squash Curry with Garlic and Tomatoes
1 large butternut squash (around 2 1/4 lbs) unpeeled, halved, seeded and cut into 3/4" think lives
4 tbsp canola oil
Ground black pepper
1 1/4" piece of ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
1 fresh green chile, roughly chopped
1 large onion, finely diced
14-ounce can of god quality plum tomatoes
1/2 tsp sugar
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
- Preheat the oven to 400F and line two roasting trays with foil.
- Throw the squash pieces onto both roasting trays. Tricked over 2 to 3 tablespoons of oil and seasons generously with salt and black pepper. Toss together and bake for 30 minutes, or until they are soft and browning, turning halfway through.
- Meanwhile, put the ginger, garlic, green chili, and a pinch o fast into a mortar and pestle and bash to a smooth paste. Set aside.
- Put 1 tablespoon of oil into a frying pan on a medium heat. When it's hot fry the onion for 8 to 10 minutes, until golden, and add the ginger, garlic, and chili paste. Cook for around 2 to 3 minutes, then tip in the can of tomatoes, breaking them up with a wooden spoon.
- Cook for around 12 minutes, stirring occasionally, until the sauce is rich and thick. Add the sugar, coriander, cumin, 1/2 tsp of black pepper, and season with salt. Leave to cook for another 5 minutes, adding a little bit of water to get a good saucy consistency. Take the butternut squash out of the oven when ready and fold into the sauce. Serve with the golden garlic raita and some fresh naan.