Curry + Kombucha

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.

Kerala Squash Curry
Kerala Squash Curry

Kerala Curry

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

Kerala Squash Curry
Kerala Squash curry

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.

Moscow Mule

Serving 1


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.

Ginger Yuzu Kombucha
Ginger Yuzu Kombucha by Booch & Brew, Picture by Radley Photography

Matar Paneer

Matar Paneer

Serves 4 as a main or 6 as a side dish


4 tbsp sunflower oil

2 medium onions, roughly chopped

2 garlic cloves, finely chopped

thumbnail of fresh ginger, finely chopped

400g tinned chopped tomatoes

1 tsp cumin seeds

1 tsp salt

1 tsp turmeric

1 tsp chilli powder, chose your heat

1 tsp Garam masala

1 tbsp coriander seeds, freshly ground or powder

500 g paneer, cubed (I use Pakeeza - you should find it at most good Asian supermarkets)

350 g frozen peas

1 tbsp double cream

100 ml to 200 ml water

small handful of coriander, chopped for garnishing

First make up the purée for the Matar Paneer by adding 2 tablespoons of sunflower oil to a heavy frying pan and heat on a medium heat, add the roughly chopped onions to the pan and cook until your edges are golden, stirring occasionally, this should take about 10 minutes. Then add the garlic and ginger, I always add quite a bit more ginger but this is a personal choice. Stir the garlic and ginger and cook for 1 minute before adding the tinned chopped tomatoes. During the summer when tomatoes are at their best, use about 6 good sized tomatoes chopped instead of a can. The end result will be much fruitier even though the colour of your Matar Paneer will be less intense.

Once your sauce is up to a high heat, lower the heat and simmer for about 15 minutes. Transfer your sauce to a blender (use a stick blender if you prefer) and purée until smooth and leave until needed

Now add the last 2 tablespoons of sunflower oil to your pan (use the same pan as before - keep the flavours by not washing it out), once your oil is hot add the cumin seeds and let the cumin sizzle away for a minute before adding the tomato sauce, mix and then add the turmeric, chilli powder, Garam masala, (freshly) ground coriander and salt. Give everything a good mix and cover on a low heat for 10 minutes.

At this point add the cubed paneer and frozen peas and stir until combined. Add some water to the sauce, the amount depends on how much sauce there is to your peas and paneer. Add 100ml and if this seems enough that’s fine but if more is need add a little more. Heat through and allow all the flavours to meld together for 10 minutes.

Check the seasoning and add any salt if needed along with a little sugar if the balance requires it. Then, add 1 tablespoon of double cream and stir well. Once you’re happy with the flavours serve with some rice and garnish with fresh coriander. Enjoy!






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