Wednesday, March 28, 2007
Me Angry
I just spent 40 minutes writing a long, clever, pithy blog entry, and this site went and broke down and would not let me recover the lost text.
So, instead, here's a cut-and-pasted curry recipe.
Squash Korma Curry
Ingredients
1 kg of firm textured squash, deseeded, skinned and cubed (Butternut, Acorn, Pumpkin)
1.75ml whole-milk natural yoghurt
100ml of water
3 garlic cloves, chopped
2 tablespoons of cooking oil
1 large onion, finely sliced
2 chopped red peppers
1 chopped green pepper
1 tsp ginger
Patak® Korma Paste
2 tablespoons of toasted almonds
Water as needed
Method
• Heat the oil on a medium heat in a pan and fry off the onion, garlic and peppers for 2-3 minutes. Add the curry paste and fry for a further 1-2 minutes.
• Then add the Squash and fry for 3-4 minutes to brown a little and coat in all the flavours. At this stage add 100ml of water and stir in until half has evaporated
• Now chop your almonds and mix with the ginger and yoghurt. Stir this mixture into the pan and bring to a gentle simmer.
• Put the lid on and cook till the squash is soft, about 40 minutes.
• Serve with rice
• Eat.
Peace, out.
So, instead, here's a cut-and-pasted curry recipe.
Squash Korma Curry
Ingredients
1 kg of firm textured squash, deseeded, skinned and cubed (Butternut, Acorn, Pumpkin)
1.75ml whole-milk natural yoghurt
100ml of water
3 garlic cloves, chopped
2 tablespoons of cooking oil
1 large onion, finely sliced
2 chopped red peppers
1 chopped green pepper
1 tsp ginger
Patak® Korma Paste
2 tablespoons of toasted almonds
Water as needed
Method
• Heat the oil on a medium heat in a pan and fry off the onion, garlic and peppers for 2-3 minutes. Add the curry paste and fry for a further 1-2 minutes.
• Then add the Squash and fry for 3-4 minutes to brown a little and coat in all the flavours. At this stage add 100ml of water and stir in until half has evaporated
• Now chop your almonds and mix with the ginger and yoghurt. Stir this mixture into the pan and bring to a gentle simmer.
• Put the lid on and cook till the squash is soft, about 40 minutes.
• Serve with rice
• Eat.
Peace, out.
