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Succotash, Curried

A vegetable stew of succotash thickened with curry paste and cornflour, simmered with onions and apple pulp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Succotash, Curried

Ingredients

Directions

Make the curry

  1. Put succotash, apple, onions, and curry paste into a saucepan, and add milk, stock, or water to form a paste.

  2. Fry onions before adding them.

  3. Add cornflour and stir until it boils, then simmer until flavors are well blended.

  4. Season to taste and add a little vinegar or lemon juice if desired.

Serve

  1. Serve with or without rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Apple + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,884 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Apple + oniontop 19% of all pairs
    Smell alikemoderate
    Cooked together3,206 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornflour
Thickens the liquid into a smooth sauce as it boils.
Succotash
Forms the bulk of the dish and adds body to the curry.
Onion
Adds sweetness and savoury depth when fried before use.
Curry paste
Provides the main spiced flavour of the dish.

The step that matters

Add cornflour and stir until it boils. Cornflour only thickens once it reaches a boil, and it can clump if added to hot liquid without stirring. Keep stirring so it thickens evenly, then simmer to cook out the raw starch taste.

Swap the onion

How well each one fits the dish's main ingredients (apple, milk, vinegar):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against apple, milk, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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