Meera Sodha’s vegan recipe for squash and sweetcorn erriseri - MW

In Mumbai, up to 200,000 rabbits, or home-cooked food containers, are delivered from the people to their homes every day by dabbawalas, pedestrians or cyclists. It's an epic story about India's love to cook at home and sustainability.

Now, thanks to Anshu Ahuja and her company, Dabba Drop, Londoners can eat Indian food at her home delivered by bike. This wrong dish - a sweet, rich and sour stew - is a great recipe for Anshu's family: that is what her grandmother used to do for Sunday lunch, which is what her mother would do if guests come and that's what Anshu does for friends and family.

Butternut squash and sweetcorn erriseri
There seems to be a lot of chili in this dish, but it's not a hot dish, because the natural sweetness of pumpkin and sweet corn, combined with coconut milk and spicy lime, balances everything. Fresh curry leaves are now available at most major supermarkets.

Prepare 10 minutes
Cook for 45 minutes
Server 4

1 squash (1kg), washed
Sunflower oil - I like Mr Organic
Good sea salt
1 x 340g sweet corn, drained
2 teaspoons black mustard seeds
12 curry leaves
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and minced
3 green peppers, finely chopped
2 tsp turmeric
1 x 400ml coconut milk
2 tbsp of fresh lemon juice (meaning from 1 lemon)
Coriander leaves, for garnish

Cut pumpkin in half (without peeling), scoop out and remove seeds, then cut into 2cm cubes. Preheat the oven to 200C (fan 180C) / gas 6. Tip the squash pieces into the oven tray, pour two tablespoons of oil and sprinkle with fine salt, and toss on the shirt. Bake for 25-30 minutes, until the squash pieces are soft and their edges caramelized.

Add two tablespoons of water to the drained sweet corn kernels and mix into a smooth mixture (I use a stick blender).

In a large saucepan, heat two tablespoons of oil and when hot, add mustard seeds and curry leaves, and let them crumble and pop for a minute. Now add the onions and cook, stirring occasionally, for about 10 minutes, until translucent and turn yellow, then add garlic and chili, and cook for two minutes. Stir in sweet cornstarch, turmeric powder and a teaspoon and a half salt, cook for a minute, then add coconut milk (keep tin box) and whipped cream so everything is combined and curry sauce is colored. brilliant gold.

Fill half the can of coconut milk with water and add to the pot to loosen the curry - you may need more or less water than this, depending on the thickness of the coconut milk - boil and simmer in Five minutes, until it begins to thicken. Stir in grilled squash and lemon juice, and check the seasoning. Garnish with coriander and serve immediately.

MW