Autumn is the season for Cucurbitaceae (pumkin, squash, and their family…)
My favourite one is called in French “Potimarron”, I think the English word for it is: Hokkaido squash. It has a nutty taste and remain firm and kind of creamy after cooking.
Here is how Hokkaido squash look:
This curry recipe is inspired from a blog in French, which mainly features recipes from Kerala, click here for the original recipe.
1 medium size Hokkaido squash (about 1kg)
2-3 garlic cloves
1 green chili
1 cup coconut milk
1 tea spoon mustard seeds
1/2 tea spoon turmeric
12-15 curry leaves
1 tea spoon of oil
Peel the H.Squash (this is optional, as it can also be only washed and keep its skin on! Apparently keeping the skin on gives some extra flavour) and remove the seeds inside.
Cut it in square chunks, size of a sugar cube.
Heat the oil in a pan and add the mustard seeds. Fry them until they splutter.
Add the curry leaves and finely chopped garlic. Lower the heat and stir for a couple of minutes.
Add the chunks and the coconut milk. Season with salt and pepper.
Let is simmer for about 10-15 min, until the potimarron is tender.
Sprinkle some coconut powder (optional) and serve.