Jill's seasonal recipe - butternut squash & calabrese

1 medium butternut squash, peeled, deseeded and cut into smallish cubes 1 – 2 cm
1 head of calabrese, cut into small florets (big ones will need to be at least quartered).

Vegetable or sunflower oil – about 1 tablespoon

• Fenugreek Seeds – ½ a tablespoon
• Black Mustard Seeds – 1 good tablespoon
• Curry Leaves (dried is fine) – about 12
• Garam Masala – 1 tablespoon
• Coconut milk – 1 tin
• Vegetable stock powder – approx 1 good teaspoon dissolved in a mugful of hot water
• Fresh Coriander – handful chopped
• Salt & Pepper to taste

Steam the butternut squash and calabrese until just about cooked (not too cooked). I use a two tier steamer and put the squash in the bottom for about 10 – 15 mins. This can be done in advance just don’t overcook the veg!

Put a large frying pan to heat and when hot add the oil. Once the oil is hot add the mustard seeds and, as soon as they start to pop (not long so don’t go off), add the fenugreek seeds, curry leaves, coconut milk and vegetable stock. Stir well.

Add vegetables, stir so that the veg are coated in the sauce and simmer until well heated through. Add garam masala, stir well again, taste and adjust seasoning if necessary. Serve with chopped coriander on top.

You can eat this on its own, or with bread, pitta bread, rice, quinoa etc. Depending on appetites (and it is yummy) it will serve 2 – 3 as a main dish or 4- 5 as a side dish

It is an Ayurverdic recipe, so is vegan as well as vegetarian and beneficial for the digestive fire, plus of course broccoli and pumpkin are renowned as superfoods in Western nutrition.

Ross DespresComment