Using up: butternut squash, green beans, courgette
This is vaguely based on a recipe I saw on Come Dine With Me, a television programme here in the UK. I was very struck by the potato element, which is:
One potato, boiled then cut into dice and deep fried. Set aside for now.
Made a paste by blitzing a chopped onion, 3 cloves of garlic, about a square inch of ginger, a stalk of lemongrass, a dried chilli, half a teaspoon of salt, and a tablespooon each of lime juice and olive oil in a blender, and pureéd until it was transformed into a smooth paste.
Peeled the butternut squash that had been lurking in the fridge for a couple of weeks, removed and discarded the seeds, looked at it and realised it was *way* too much for this curry and returned half to the fridge. Watch this space to see what I decide to do with the rest! Chopped the flesh of the remaining half into 1/2 inch cubes. The green beans had been topped and tailed on Friday, and I chopped the courgette into smallish chunks too.
Put the paste into a large pan or wok and fried it gently for a couple of minutes, stirring all the while.
Added the veg, and stirred them about a bit, to coat them with the paste, then hurled in a tin of coconut milk. Put a lid on it, and simmered it for about 20 minutes, then uncovered it and cooked for about another 10. I added the fried spud a few minutes before the end (crystal ball job).
Ate accompanied by noodles cooked with a few drops of sesame oil. I cannot begin to tell you how nice it was – it was ambrosial, utterly lovely. The squash had started to break down, and had a texture that I can hardly describe.
This made enough to feed the two of us, with another meal’s worth gone into the freezer.