As the fate of half the squash had been decided and had been sentenced to be stuffed, I was left with half a squash to make two recipes with. The decision was made easy by two factors: firstly, Meg not liking squash which gave me some freedom and secondly we had more ingredients in the cupboard to make a curry then there was a chill, so curry it was. The fridge also helped me to put this me meal together, as when I opened the fridge, there in the glorious glow of the fridge light sat a pack of mushrooms and no I will not be using my usual mushroom joke here. This is another one of my keep it simple but keep it tasty recipes so let’s do it.
Ingredients (one portion):
- One quarter of a squash
- One handful of mushrooms
- One tin of tomatoes
- One tbsp curry powder
- Two tsp turmeric
- Two tsp cumin
- Two tsp chilli powder
- Start to heat the tomatoes in a pan.
- Peel the squash, cut into cubes and then slice the mushrooms.
- Add the squash and mushrooms to the tomatoes.
- Add the spices and stir through.
- Cook on low for about ten minutes, allowing the squash to soften.
- After ten minutes, cook on high for two minutes and serve.
Although the squash did soften, I did wonder whether par boiling it first would help with this process or would make the squash go to mush but this is an experiment for a future date. I think that in future I would definitely experiment with different vegetables for a first time attempt, I was very happy with how this turned out and I look forward to delving into the freezer and enjoying this meal properly although I imagine that it will have to wait until Meg is next at work!