Hong Kong Squash and Bean Curry

3 (main) | 6 (side) Servings

Prep Time: 20 mins

Cook Time: 1 hour

mild

This is a delicious, light curry which makes a perfect summer meal over basmati rice.

Ingredients

3 TBL light oil or ghee

1 medium onion, chopped

3 cloves garlic, minced

1 TBL ginger, minced

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

For Garnish

Cilantro and scallions

Instructions

1

In a pot oven medium heat, add oil or ghee.

2

Sauté onion in the oil until translucent for about 10 minutes.

3

Add ginger and garlic, Sauté for 2 minutes.

4

Add Kowloon Curry, Sauté for 2 minutes.

5

Add squash, tossing for a few minutes so that the pieces are well coated with the curry mixture.

6

Add the tomato, cook for a few minutes.

7

Add apple, cook for a few minutes.

8

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.

Spices Used: Kowloon Curry