Celeriac curry with crispy Buttercup squash

Celeriac curry with crispy Buttercup squash Recipe

By Tolhurst Organic Published: February 2, 2023

• Yield: 4 Servings
• Prep: 30 mins
• Cook: 40 mins
• Ready In: 1 hr 10 mins

You can have this tasty curry with rice. Optionally, you can also add in a fresh salad, and a bit of your favourite ferment or sauerkraut, for a daily dose of probiotics.

Ingredients

• 1 whole celeriac peeled and chopped, for the curry
• 2 whole onions roughly chopped, for the curry
• 200 grams Carrots brushed and chopped, for the curry
• 150 grams mushrooms roughly chopped, for the curry
• 1 whole apple grated, can use pear instead, for the curry
• 1 tablesppon fresh ginger grated, for the curry
• 600 ml boullion or vegan dashi, for the curry
• 2 tbsp Soy sauce for the curry
• 2 tbsp coconut oil for the curry
• 2 tsp salt split between curry and the batter
• 1 block S&B Golden Japanese Curry for the curry. Alternatively, you can make your own curry roux by mixing 3 tbsp curry powder, 4 tbsp rice or plain flour and 5 tbsp olive oil
• 1 fresh chilli optional, chopped, for the curry
• 500 grams Buttercup squash sliced 1 cm thick, deseeded and peeled
• 180 grams all purpose flour 120 g for the batter and 60 g for the crumbs
• 300 ml water for the batter
• 2 tbsp sesame oil for the batter
• 250 grams favourite cooking oil to fry-in the batter
• 200 grams bread crumbs use your own stale bread
• 1 tbsp sesame oil ground, for the crumb

Instructions

1. Warm up the coconut oil in your cooking pot over medium heat. Once your pot is hot, add the onions, carrots and mushrooms and stir fry for about 5 min.
   
2. When the onions have a glaze you can add in the ginger, garlic, celeriac, grated apple and the vegetable broth. If you like some extra heat in your curry, you can add in the chopped up chilli or chilli flakes.
   
3. Add in the curry. If you’re using a curry block make sure to crumble it into small pieces so it dissolves easier into your dish. If you’ve made your own curry roux, add it in, and give everything a good stir.
   
4. Now is a good time to do a salt taste test. Add salt and soy sauce to your liking.
   
5. Turn the heat down low and let your curry simmer for about 15 minutes. At this point, the curry might look a bit runny. There are starches in the curry roux mixture (or cube) that will help thicken up the curry. The curry will be ready when the carrots and celeriac are tender.
   
6. Let’s start on our squash! Chop up your squash into roughly 1cm thick lengthwise slices. If you want you can remove the peel, but if you’ve thoroughly washed your squash, you don’t need to. I’ve kept the peel on, it’s delicious!
   
7. Get three bowls ready. In bowl one, just add plain flour. In the second bowl we’re going to make the batter mixture. First add in the dry ingredients. Slowly start adding in the water until you achieve a pancake mixture, consistency wise. In the third bowl, mix the crumb ingredients.
   
8. Individually dip the squash slices in the flour, then the batter, and then finally in the crumb mixture. Make sure the squash slices are well coated, then place them onto a baking tray lined with baking paper or silicone mat.
   
9. You can fry the squash slices by using a fryer, air fryer or by using a frying pan and finish them off in a preheated oven of 180 degrees C. If you’re using a fryer, fry the squash slices for 3 to 5 minutes or until the crust is golden crispy. If you’re using a frying pan, preheat your pan over a medium heat and add the vegetable oil. When the oil is hot, shallow fry the squash slices for 2-3 minutes on each side or until the crust is golden crispy. Once they’re cooked, place the squash slices back on to the lined baking tray and put into the hot oven for 15 minutes.
   
10. Time to plate up! Start with your rice, drizzle over a generous amount of your curry and then add your crispy squash slices. Optionally, you can add a fresh salad and a dash of your favourite sauerkraut.