I consider this curry as the first that made me start using coconut milk quite a bit for curries. Its yet another easy and FAST curry to put together when you don’t have a lot of time on your hands, but need to cook something to eat. The flavor is just so good!
- Squash – diced
- Potatoes – diced
- Onions – 1
- Green chillies – 2
- Ginger and garlic paste
- Mustard seeds
- Cumin seeds
- Coconut milk
- Curry Powder OR Tumeric, Coriander and Chilli Powder
- Salt to taste
Heat some oil in a pan. When its hot, add the mustard seeds and cumin seeds. After 30secs add the onions and green chillies. Cook until the onions go transparent. Add your tsp worth of ginger and garlic paste. Let it cook together for a min.
Add your masalas next. If you have plain curry powder add that. If you don’t – add a pinch of tumeric, tsp of chilli and tsp of coriander powder. Give it a good mix and add a little water for it too cook.
Next are the veggies. Add the squash and potatoes and about a cup of water (more or less depending on your veggie quantity). Add the required amount of salt. Let it come to a boil. Add your coconut milk. Check for salt balance.
Cook until the squash and potatoes are soft.
Serve it hot with some home made rice!