Squash and potato curry

• Ingredients: (serves 4), 500 g. peeled and diced squash; 2 large potatoes; 1 onion; 3 garlic cloves; 1 tbsp butter; 2 cardamom pods; 4 cloves; 1 tsp turmeric, 1 chili pepper; 1 bar of cinnamon; 1 tsp sugar; salt to taste.

• Preparation: Peel and dice the squash and potatoes; peel and finely chop the onion and garlic cloves. Toss the potato dice with chopped onion and garlic in the butter until the onion is soft and not quite golden, then add the remaining ingredients having previously crushed the cardamom pods with the side of a knife. Stir and add a glass of water, just enough to cover the ingredients halfway up. Cover and simmer for about 20 minutes or until the potatoes are cooked but not too soft. I like to serve it with boiled basmati rice for a more complete dish. I usually buy spices at a nearby Indian shop but if that is not available where you live you may use curry powder available at most supermarkets.

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