Curried butternut squash and pickled dates

This recipe was shared in the Growers' sheet for 22nd December 2017. It's adapted from Andrew Dargue, Little Orchard restaurant, Guardian online.

vegetarian, gluten free

Ingredients

6 green cardamom pods, bruised

80g brown sugar

50ml water

100ml balsamic vinegar

200g dried pitted dates

oil

1 large onion, finely chopped

2 cloves garlic, minced

100g curry paste (you can make your own by mixing 1/2 tsp each of cumin, turmeric, coriander, cardamom, tamarind, etc)

2x400g tins chopped tomatoes

80g tomato puree

1-2 bay leaves

100ml water

1 butternut squash, peeled and diced

50g plain yoghurt

sugar, salt and pepper, to taste

Directions

1. In a non-metallic bowl, combine the cardamom pods, sugar, water and vinegar. Stir to dissolve and then add the dates. Leave for several hours or overnight to pickle.
2. In large saucepan, heat a generous amount of oil and fry the onion and garlic until brown and sweet (20-30mins).
3. Add the curry paste and fry for a minute.
4. Add the tomatoes, tomato puree, bay leaves and water, stir and bring to the boil. Add the squash and simmer until it's tender.
5. Season to taste, adding sugar as desired to balance the acidity of the tomatoes.
6. Drain the dates and fold into the curry along with the yoghurt.
7. Serve with rice or naan.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)