As much as I love cooking, it’s always a treat when someone else does it for a change. Because of work and travel commitments, my hubby Steve doesn’t get many opportunities to get creative in the kitchen, so when he offers to cook it’s always a treat, especially as I was out all day yesterday, so it was a real relief to come home and be served with a piping hot dinner.
Steve does what I call ‘man’s cooking’ – lots of ingredients all prepped before hand (often with lots of washing up!), loud music and always a beer on the go. Not that this is a criticism, just a little observation – whatever is needed to maximise the cooking experience (although the number of beers could potentially be directly linked to the outcome of the dish – “hic!”).
Having lived in India and spent time in South Africa, Steve has picked up a few tricks and makes a mean veggie curry, all dairy free of course. Aware of my veg box blogging challenge, he did check what I had planned to make – a sweet mama squash and chickpea curry – so now I’m writing about his version of what I had planned in my head!
Squash and chickpeas go together really well in terms of flavour, texture and nutrition. I’ve already talked about what nutritional powerhouses they are (Thursday stuffed squash and Friday’s pancakes), as well as fabulous sources of fibre that your gut will love. They also both work wonderfully with spices, and complement each other superbly.
Of course, spices add more than just colour and flavour to a dish; they contain amazing healing properties that have been used for thousands of years, but science is only just beginning to understand how.
Cumin, for example Turmeric has long been used for it’s anti-inflammatory and anti-septic properties, but the active ingredient – curcumin – has only recently been identified and researched. It seems that the amazing properties in turmeric can help relieve all sorts of ailments from period problems, to IBS, to joint pain to cancer. In fact, there is so much to say about turmeric, there’s no way enough room here, so let’s just say it’s amazing and should be included in your diet as much as possible!
Steve likes the base of his curry sauces to cook down over a period of time to concentrate the flavours; this doesn’t take that much longer, but really does deepen the flavour.
There are a couple of interloper ingredients again, but from the veg box he used an onion, two of the carrots and the second half of the sweet mama squash. There was (and still is!) loads, so this recipe feeds a hungry crew easily.
Play around with the spices to get the heat level you desire – I’ve only given approximations here, as I’m not really too sure exactly how much was put in! Needless to say, it was super tasty, and all the more special as I didn’t have to cook!
Steve’s Saturday night squash curry
1 onion, chopped
2 cloves garlic, diced
2 cm piece fresh ginger, finely chopped
1-2 red chilli, chopped
3-4 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon curry powder/garam masala
1/2 teaspoon ground turmeric
1/2 sweet mama squash cut into smallish chunks
2 carrots, diced
1 courgette, diced
1/3 small cauliflower, chopped (optional)
400g tin chickpeas, drained and rinsed
salt and pepper
Heat a dash of olive oil in the bottom of a pan and cook the onion for a couple of minutes until soft. Add the garlic, ginger and chill and cook for another couple of minutes, stirring all the time so it doesn’t burn. Stir in the chopped tomatoes and let it cook down for a few minutes. Stir in the spices and add some water to make a thick sauce. Cook down on a low heat, adding a bit more water for 15 minutes or so until the flavours have developed.
Add the squash and carrot chunks, covering them well with the sauce, adding a little more water to almost cover. Pop on a lid, bring to the boil, and simmer for 5 -10 minutes until the veg begin to soften. Add in the courgette, cauliflower and chickpeas and simmer until all the veg are soft and the sauce has thickened up nicely. Season with salt and pepper.
Serve with popadoms and steamed brown rice.