Spinach, Hokkaido Squash & Sweet Potato CurryDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
So, there was this leftover piece of raw hokkaido squash in my fridge… and I was craving something with a whole lot of vegetables. Finally, I used a Spinach & Sweet Potato Curry from BBC Good Food as inspiration. While the editors of OLIVE magazine paired this with store-bought naan, I have opted for freshly-made naan.
Spinach, Hokkaido Squash & Sweet Potato Curry
This serves 3-4 (with bread)
1 orange-fleshed sweet potato, cut into chunks
a piece of hokkaido squash, similar in size / weight to the sweet potato, cut into chunks
250 g spinach, washed & roughly chopped
4 naan bread, warmed through
500 ml coconut milk
1 onion, finely sliced
3 tablespoons Biryani curry paste, depending on how hot you like your curry
chopped cilantro, optional, for serving
Fry the onions until very soft, about 8 minutes. Stir in the paste and fry for 2 minutes. Add the coconut milk and sweet potatoes and squash and cook until just tender, about 10 minutes. Stir through the spinach until wilted. Serve with naan breads.
This is my naan recipe:
courtesy of Volker Göbbels
makes 8 small breads
rest: 2 hours
500 g all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1 tablespoon vegetable oil
125 g plain yogurt
250 ml milk
1 tablespoon melted ghee
Sift the dry ingredients into a bowl (I use the mixer bowl of my stand mixer). In a small bowl, whisk the wet ingredients except opr the ghee; reserve a little milk. Stir the milk-yogurt-blend into the dry ingredients until a soft but not too sticky dough forms. Add more milk (or extra flour) as necessary.
The dough needs to rest for 2 hours at room temp. Divide into 8 servings, form flat oval breads, brush them with melted ghee, and bake in a hot oven (200°C) until golden. Naking parchment is great, a pizza stone is even better.
Eine deutsche Version dieses Rezeptes findet man hier.