Some of you may have noticed a bit of a trend in some of my posts... Yes I am a pretty big fan of a curry. It doesn't really matter what type, whether it's a dry curry, meat curry, creamy, coconutty, tomato-based or veggie - you name it, I'm there. I also really enjoy cooking them when I have the time. there's something lush about lovingly stirring it or the smell from the slow cooker if I put it on at midday. The grey weather and the drawing in of the nights at the moment (October 2020), combined with a year devoid of holidays and looking into Winter meant that I wanted to share this wonderful curry I made from my Wagamama cook book*. It's like summer in a bowl. So many beautiful bright colours and light flavours and it just so happens to be completely vegan and perfect for using up any squash or leftovers from Halloween that you may end up having lying around.
This recipe is meant to be made with pumpkin, which is only really available around Halloween in the UK and so the first thing I'll say here is that I substituted the pumpkin for butternut squash, but you could use pumpkin if you have it available, of course. The original recipe also uses tofu which I didn't include as I wanted it all to be made from veggies, but feel free to add tofu if you like it. This recipe can be adapted to your tastes. You could even add spinach, baby corn, green beans, aubergine or any other vegetables that take your fancy. If you eat meat then chicken would also go really well with this sauce.
Don't be put off the seemingly long list of ingredients. You cut down a load of time and effort by chucking a lot of this in your blender together to make a sauce and you can swap and change the vegetables to simplify it or adapt it if you don't have something in. Don't be scared to get a little experimental and use whatever you have lying around. It'll save you money and also save on waste!
For the coconut ginger sauce
3 cloves of garlic - crushed
2.5cm fresh ginger - grated
4 lemongrass sticks - finely chopped
500 ml hot water
pinch salt
2 teaspoons sugar
200g coconut milk
3 tbsp chopped coriander
For the rest
3 tbs vegetable oil
1 small seeded pumpkin/half a butternut squash
2 courgettes
6 button mushrooms
4 baby sweetcorn
handful of sugarsnap peas
4 x 2.5 cm cubes of tofu (optional if you want to include then go for it)
100g rice
handful of chopped coriander
Method
1. First, make the sauce - fry the ginger, garlic and lemongrass and sautee for 6-8 mins (You could also put these in an electric chopper before sautee-ing to make your life easier - it's what I do!). Stir until softened and fragrant but not coloured.
2. Add the hot water and bring to the boil. Add the salt and sugar. Lower the heat and reduce to half.
3. Then stir in the coconut milk and heat for 2 mins. Remove from the heat and add the coriander.
4. In a separate pan, heat oil until smoking and then add the chopped veggies.
5. Fry for 2 mins (add and fry your tofu now) and then add the sauce.
6. Stir and simmer for 20-30 mins (it will begin to go orange in colour from the squash)
7. Cook your rice according to the packet and serve once cooked.
8. Serve in bowls will sprinkles of fresh coriander on top (if you like it of course).
9. Eat your lovely bowl of colourful curry :)
There are so many amazing curries you can make with squash and pumpkin. I also love this incredible butternut squash or pumpkin dahl - a thick curry made with lentils which I serve with flatbreads and a runny fried egg - it's heaven. It's the perfect dish to serve to your vegetarian friends or on meat-free Monday.
I love making curries, and so there are quite a few on the blog. If you like vegan curries you might also like this Vegan Cauliflower and Cashew Curry recipe although I must add, it is pretty delicious and you don't just have to be vegan to enjoy any of these dishes!
Laura
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*Contains an affiliate link on which I may earn a tiny bit of commission if you happen to buy this product.
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