Sandy’s Curried Squash

Sandy’s Curried Squash

This delicious squash curry comes from the kitchen of Sandy Sampson and was inspired directly by the last Full Plate share. Vary quantities of any ingredient to suit your tastes!

turnips cut into 1″ cubes
delecotta squash cut into 1″ cubes
potatoes cut into 1″ cubes
celery root cut into 1″ cubes
parsnips cut into 1″ cubes
onions roughly chopped
garlic cloves left whole
vegetable/poultry stock
yogurt (optional)
coconut oil

salt
ground cumin
curry powder
ground coriander
ground clove
ground black pepper
ground cayenne pepper
lemon juice

kale and/or mustard greens chopped into bite-sized pieces
garlic, minced
onions roughly chopped
olive oil

cooked rice

Roast the turnips, squash, potato, celery root, whole garlic cloves, and parsnips with liberal amounts of coconut oil until tender. While the veggies are roasting, heat some coconut oil in a pot and sweat the onions. Add the cooked veggies to the pot, reserving about one quarter for use later, and blend with the immersion blender, adding stock as needed, until the mixture is smooth. Add to it, the spices, lemon juice, yogurt (if desired), and reserved vegetables, and cook on low heat. Adjust spices to taste.

Sauté the greens in olive oil with the chopped onions and minced garlic until tender.

Serve on a bed of cooked rice by layering the greens and curried squash. Pass additional yogurt as a topping.

 

| December 12th, 2012 | Posted in Recipes, Winter Squash |

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