Peranakan-Style Mushroom and Squash Kapitan Curry

Name: Rukmini Iyer Peranakan-Style Kapitan Curry Recipe | Vegetarian Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 250g portabellini or large chestnut mushrooms; 150g shiitake mushrooms; 500g butternut squash, cut into 1cm slices; 2 shallots, roughly chopped; 2 tbsp sunflower or olive oil; 320ml coconut cream or thick coconut milk; 4 tsp galangal paste (or grated fresh galangal); 1 tbsp soy sauce; 2 sticks of lemongrass, broken; 3 kaffir lime leaves; 5cm ginger, grated; 2 cloves of garlic, grated; 1 tsp ground turmeric; 1 tsp mild chilli powder; rice and chopped fresh coriander

by Rukmini Iyer from The Roasting Tin Around The World

This vegetable traybake curry is full of roasted butternut squash and mushrooms, ready to soak up the creamy, spicy curry sauce.

Vegetarian Vegan Dairy-Free Tray Bake Dinner Party

Serves 4

Total 55 min

Prep 10 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

Every time I visit Singapore, I’m hosted by my friend Kristin, who makes it her mission to take me to the best places to eat during my stay. We decided that our favourite regional dishes – chilli crab, deep-fried bread, chilli wontons and char siu bao – might be a little difficult to recreate in a tin, but that one of the Peranakan or Nyonya dishes would work perfectly. This curry is usually made with chicken, but works beautifully with mushrooms and squash.

Ingredients

250g portabellini or large chestnut mushrooms

150g shiitake mushrooms

500g butternut squash, cut into 1cm slices

2 shallots, roughly chopped

2 tbsp sunflower or olive oil

320ml coconut cream or thick coconut milk

4 tsp galangal paste (or grated fresh galangal)

1 tbsp soy sauce

2 sticks of lemongrass, broken

3 kaffir lime leaves

5cm ginger, grated

2 cloves of garlic, grated

1 tsp ground turmeric

1 tsp mild chilli powder

To serve:

rice and chopped fresh coriander

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the mushrooms and squash into a roasting tin large enough to hold them comfortably in one layer, then mix through all the remaining ingredients, making sure that the vegetables are evenly coated.

Transfer to the oven and cook for 45 minutes, until the squash is cooked through and the sauce has reduced.

Taste and adjust with salt or soy sauce as needed, scatter with fresh coriander, and serve with rice alongside.

Preview