This Indian Recipe Serves 2
Calabash Curry is one of my favourite veggie curries. It’s only loved by a few due to its texture as it becomes really soft once cooked.
Most people like the long calabash, but my mum has taught to always pick the round ones instead as they cook faster & are much tastier than the long ones. The round ones are known as calabash gourds or in South Africa, butter calabash.
If you’re a vegetarian & haven’t tried calabash as yet – give it a go! You may or may not like it but it’s definitely worth a try. Shrimp may also be added to it (Calabash And Shrimp Curry) or you may even add the calabash to a simple mutton/lamb curry! The variations with this vegetable are endless.
Calabash Curry Ingredients:
- 1 long calabash or 2 round calabashes (I have used the round ones)
- 1 onion
- ½ teaspoon mustard seeds
- salt to taste
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- 1 tomato
- 3 tablespoons vegetable oil
- 2 garlic cloves
- 2 green chilies
- fresh coriander (dhania) for garnishing
- Get the calabash out – you may use the long calabash if preferred. I have used the round ones as I find them to be much tastier.
- In South Africa, they are referred to as butter calabash.
- Carefully cut the calabash, discarding of the outer layer. Cut the calabash flesh into cubes.
- Remove all the overgrown seeds (large ones), if there are smaller seeds it will soften when cooked.
- Peel & chop onions & set aside.
- Dice tomato & set aside.
- Rinse & slit the green chilies.
- Peel & chop the garlic cloves – these may be left whole if preferred.
- Heat oil in a pot on medium heat & add in the onions, green chilies, garlic, curry leaves & mustard seeds.
- Mix & simmer until onions are translucent.
- Thereafter, add in the turmeric powder.
- Mix well.
- Thereafter, add in the diced tomato.
- Mix & allow the tomatoes to cook for 5 minutes until melted.
- Once the tomatoes have cooked, add in the cubed calabash, salt to taste & a splash of water.
- Mix well, cover with a lid & allow to cook for approximately 10 minutes or until the calabash is soft. If a few larger seeds pop out whilst cooking, you can either remove them or allow them to soften whilst cooking as they can be consumed.
- Once the calabash is soft & cooked, remove from heat.
- Plate & garnish with fresh coriander (dhania).
- This Calabash Curry is best served with soft white bread or rotis.