Simple Squash and Lime Pickle Curry

We had chicken, butternut squash and sweet potato dopiaza for tea the other night, and I took the remains to work for a cold lunch, and a vegetarian colleague asked me for the recipe. I wrote it up for her with various substitutions, but then today I found this, which sounds much more interesting.  It claims only 422 calories per serving. Serves 8 – 10 as part of an Asian party buffet, I would say 4 – 6 as a main course with rice and maybe a sharp salad with it.From BBC Good Food December 2005.

  • 5 tbsp vegetable oil
  • 100 gms red Thai curry paste
  • 2 tbsps light brown sugar or palm sugar if you can get it
  • 2 medium butternut squash, peeled, deseeded, and cut into 4 cm chunks
  • 2 x 400 gm cans coconut milk
  • 200 ml carton coconut cream
  • 1 tbsp fish sauce 2 tbsp lime pickle
  • 3 lemongrass sticks, bruised
  • 50 gms beansprouts

Heat the oil, add the curry paste, fry 2 minutes.

Add sugar, cook 4 minutes more until sticky and fragrant.

Add the squash, cook, stirring to coat, 2 – 3 minutes.

Pour in coconut milk and cream, add sauce, lime pickle and lemongrass.

Boil and then simmer for about half an hour until squash is tender but not too mushy. Top with beansprouts at the last minute.

The fairly low calorie count is a bit of a tease as that's based on the 8 – 10 servings. It's a bit rich for us, and you could reduce the count subtantially anyway - that's a lot of oil, and you could use low fat coconut milk and miss out the cream altogether. The recipe doesn't actually say what to do with the beansprouts, I've assumed – but they did seem fairly pointless and not relevant. If you did want a bit of crunch you could put shredded spring onion, coriander, and cucumber on top. The fish sauce is not very veggie, try a light soy / sherry mix instead. But ooh, I love lime pickle. Our local Indian takeway does a lamb in lime pickle sauce which is to die for. Oh, btw, I'd fish out the lemongrass before serving.

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