I love curries. Love, love, love. I love them even more now that I’m a bit more familiar with the cooking techniques and spices that are considered basic. Anjum Anand had an Indian Food Made Easy series on BBC that was really a great intro to the genre. You can find it on the Cooking Channel now, which to be honest isn’t really my cup of tea, save for series like hers.
Tonight, I did a take on her Bengali Butternut Squash recipe, only with the last winter squash we picked up at Rennick’s a few weekends ago. It was a turban squash that I probably, in hindsight, should have roasted. Fortunately, Hades was the one that wielded the knife and not me. And score! no trip to the hospital. I really recommend this be done with a more manageable squash like a butternut or acorn. Really. Your local emergency room will thank you.
A Chelsea Girl’s Curry
2 T vegetable oil
