Name: Curried squash with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon ground caraway; 1 teaspoon ground nutmeg; 1 teaspoon mild curry powder; 1/2 teaspoon ground turmeric; 1 medium_piece (150g) brown onion, sliced thinly; 1 medium_piece (120g) carrot, sliced thinly; 300 gram yellow squash, quartered; 1 medium_piece (200g) green capsicum, sliced thinly; 200 gram button mushrooms, halved; 1 teaspoon cornflour; 3/4 cup (180ml) coconut cream; 1 tablespoon fresh coriander, finely chopped

Ingredients

1 tablespoon peanut oil

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground caraway

1 teaspoon ground nutmeg

1 teaspoon mild curry powder

1/2 teaspoon ground turmeric

1 medium_piece (150g) brown onion, sliced thinly

1 medium_piece (120g) carrot, sliced thinly

300 gram yellow squash, quartered

1 medium_piece (200g) green capsicum, sliced thinly

200 gram button mushrooms, halved

1 teaspoon cornflour

3/4 cup (180ml) coconut cream

1 tablespoon fresh coriander, finely chopped

Method

1.Heat oil in wok or large frying pan, stir-fry garlic and spices until fragrant.

2.Add onion and carrot, stir-fry until onion is soft. Add squash, capsicum and mushrooms, stir-fry.

3.Add blended cornflour and coconut cream, stir until mixture boils and thickens slightly. Serve sprinkled with coriander.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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