Updated: Mar 7, 2021
This coming Friday we are hosting our virtual Funky Glow Flow Yoga Supper. I will be cooking some delicious curries and I thought that I’d share the main Kerala sweet and sour stew with you to cook at home. This curry/stew is made with butternut squash, spinach and coriander.
Serves 4 as a main or 6 with other offerings
1 butternut squash, peeled or you can keep the skin on
1 tin of organic sweetcorn, drained - I use Suma
1 large onion or 2 small, peeled and finely chopped
3 garlic cloves, peeled and minced
3 green finger chillies, finely chopped
2 tsp black mustard seeds
3 tbsp sunflower oil
2 to 3 tsp turmeric
small handful of curry leaves
1 tbsp ground coriander - I use seeds and grind them in a spice grinder for freshness and texture
1 tsp salt
1 tin coconut milk - I use Biona
1 lime, zest and juice
200 g spinach
small handful of coriander leaves, chopped for garnish
Prep all the above ingredients before you do anything else.
Preheat your oven to 180c and then get on with prepping your squash, if you are keeping the peel on then you need to wash your squash first. Cut the squash in half, remove the seeds and discard them and continue to cut the squash into 2 cm cubes. Put your cubed squash into a bowl and drizzle with two tablespoons of oil, a good sprinkle of salt and stir the squash round the bowl to coat before transferring to a foil lined baking tray and bake for 25-30 minutes until your squash is tender.
Place your drained sweetcorn in a food processor (you can use a stick blender if you’d prefer), add two tablespoons of water and blend to a smooth paste and put aside until needed.
Put a large heavy pan with about 3 tablespoons of oil on a medium heat, once it’s hot add the mustard seeds and curry leaves - cook until you hear them pop - about a minute or two. At this point add the onions and cook until translucent, stirring occasionally, for about 10 minutes. Then add your green chillies and garlic, stirring them into your onion mixture and cook for two minutes.
Add your sweetcorn paste, ground turmeric, ground coriander, lime zest and half a teaspoon of salt. Stir well and cook for a minute before adding the coconut milk, stir again to combine everything together making this a colourful vibrant curry.
Remember to check on your roast squash and once tender and slightly caramelised remove from the oven to add to the curry sauce.
Add a little extra water to your sauce to loosen the curry. Bring the curry to the boil and simmer for five or six minutes until it starts to thicken. This is the moment to add your roasted squash and lime juice, add the remaining salt if more seasoning is needed. Add the spinach and wilt before serving on a bed of basmati rice. Garnish with the chopped coriander.
Original recipe from Meera Sodha
Part of our offering for Funky Glow Flow Supper is Booch and Brew’s Ginger Yuzu. I thought that it might be fun for those who prefer to indulge in a cocktail to give a recipe for a slightly alternative Moscow Mule.
35 ml vodka
5 ml lime juice
bottle of Ginger Yuzu
crushed Ice - enough to fill a highball
Combine vodka and ginger yuzu in a highball glass filled with ice. Add the lime juice and stir gently. Garnish with a slice of lime.
Serves 4 as a main or 6 as a side dish