Winter Squash Curry
Instructions:
Peeling and chopping the squash is probably the hardest
part of this recipe. All sorts of vegetables work in addition
to or instead of squash; use this recipe as a base and
improvise from there.
Other vegetables you can use: any winter squash,
potatoes, sweet potatoes, any root vegetable, eggplant,
cauliflower, mushrooms, okra, peas, any summer squash,
or green or wax beans.
2 tablespoons neutral oil, like grapeseed or corn
1 onion, chopped
1 tablespoon curry powder (to make your own, see curry powder
) 1 tablespoon minced fresh ginger
11/2 pounds butternut or other winter squash, peeled
and roughly chopped
1 cup coconut milk, stock , or water
Salt and freshly ground black pepper
Chopped fresh cilantro leaves for garnish
MAKES: 4 servings
TIME: About 30 minutes
)
- Put the oil in a pot or deep skillet with a tightfitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes.
- Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the squash periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Taste and adjust the seasoning, garnish with cilantro, and serve hot or warm.
- Winter Squash, Thai Style.
- Serve over Steamed Sticky Rice, Thai Style or wide rice noodles: In Step 1, when you put the ginger in the oil, add 1 minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste. Add 2 tablespoons peanut butter along with the coconut milk.
- Winter Squash, Afghan Style.
- Best with butternut; don’t skip the yogurt sauce here: Cook the onion until browned in Step 1. Substitute 1 teaspoon ground turmeric for the curry and garlic for the ginger; use stock or water. Proceed with the recipe. Serve drizzled with Herbed Yogurt Sauce
- Winter Squash with Mirin.
- Omit the curry and use a mixture of 1/2 cup water, 3 tablespoons soy sauce, and 3 tablespoons mirin (or half honey and half rice wine or white wine vinegar) instead of the coconut milk. Proceed with the recipe. Garnish with chopped scallion.