Hong Kong Squash and Bean Curry
Balanced in its spiciness, this curry is an ideal choice for those who appreciate a milder, more nuanced flavour profile. This is a delicious, light curry which makes a perfect summer meal over basmati rice.
Ingredients
- 3 tbsp Light Oil or Ghee
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tbsp Ginger minced
- 3 tbsp Kowloon Curry
- 1-1 ½ lb Squash peeled, seeded and cubed
- 1 cup Diced Tomatoes or Tomato Sauce
- 1 small Apple cored and cubed (small pieces)
- 1 ½ cup Vegetable Stock or Water
- 1 can Black or Red Beans
- Salt to taste
Garnish
- Cilantro and scallions
Instructions
- In a pot oven medium heat, add oil or ghee.3 tbsp Light Oil or Ghee
- Sauté onion in the oil until translucent for about 10 minutes.1 medium Onion
- Add ginger and garlic, Sauté for 2 minutes.3 cloves Garlic, 1 tbsp Ginger
- Add Kowloon Curry, Sauté for 2 minutes.3 tbsp Kowloon Curry
- Add squash, tossing for a few minutes so that the pieces are well coated with the curry mixture.1-1 ½ lb Squash
- Add the tomato, cook for a few minutes.1 cup Diced Tomatoes or Tomato Sauce
- Add apple, cook for a few minutes.1 small Apple
- Add stock, beans and salt. bring to boil. Reduce heat to a simmer, cover and cook gently for 20-30 minutes or until squash is tender. Adjust seasoning. Add hot water if too thick.1 ½ cup Vegetable Stock or Water, 1 can Black or Red Beans, Salt, Cilantro and scallions
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