This is a delicious, light curry which makes a perfect summer meal over basmati rice.
3 TBL light oil or ghee
1 medium onion, chopped
3 cloves garlic, minced
1 TBL ginger, minced
3 TBL Kowloon Curry
1-1.5 LB squash, peeled, seeded and cubed
1 cup diced tomatoes por 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
Cilantro and scallions
In a pot oven medium heat, add oil or ghee.
Sauté onion in the oil until translucent for about 10 minutes.
Add ginger and garlic, Sauté for 2 minutes.
Add Kowloon Curry, Sauté for 2 minutes.
Add squash, tossing for a few minutes so that the pieces are well coated with the curry mixture.
Add the tomato, cook for a few minutes.
Add apple, cook for a few minutes.
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.