30 Min
DF
GF
V
Roasted Squash Curry
This curry is inspired by the stews of South India and can be prepared with other root vegetables also.
This curry is inspired by the stews of South India and can be prepared with other root vegetables also.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Toss the squash with the coconut oil and salt and spread onto a parchment paper lined baking sheet. Bake at 350°F for 12 to 15 minutes until the squash is golden brown and cooked through.
Step 2
Heat the remaining coconut oil and pop the mustard seeds and asafetida. Almost immediately, add the kari leaves and fry them for 10 seconds. Add the chopped red onion and sauté at medium heat until the onions are soft.
Step 3
Add the ginger, coriander, chili, turmeric, salt, and coconut milk and bring the mixture to a gentle boil. Cover and simmer until the flavors have melded together, around 10 minutes.
Step 4
Add the roasted squash and fennel seeds and cook for another 2 to 3 minutes. Add the asparagus and cashews and turn the heat off. Garnish with cilantro and serve.
Notes & Variations
- Add green peas instead of or in addition to asparagus.
- Use almonds or pine nuts instead of cashews.
- Try chopped basil instead of cilantro.
Ingredients
3 to 4 cups assorted squash, peeled and cut into 1-inch pieces
2 tablespoons coconut oil
1 teaspoon sea salt
3 tablespoons coconut oil
1 teaspoon black mustard seeds
Pinch of asafetida
3 stalks kari leaves
1 cup red onion, finely chopped
2 tablespoons ginger purée
1 teaspoon coriander seeds, crushed
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 (14-ounce) can coconut milk
1 teaspoon fennel seeds, crushed
2 cups asparagus, trimmed and cut into 1-inch pieces
1/2 cup cashews, toasted and chopped
1/2 cup cilantro, chopped
Step 1
Toss the squash with the coconut oil and salt and spread onto a parchment paper lined baking sheet. Bake at 350°F for 12 to 15 minutes until the squash is golden brown and cooked through.
Step 2
Heat the remaining coconut oil and pop the mustard seeds and asafetida. Almost immediately, add the kari leaves and fry them for 10 seconds. Add the chopped red onion and sauté at medium heat until the onions are soft.
Step 3
Add the ginger, coriander, chili, turmeric, salt, and coconut milk and bring the mixture to a gentle boil. Cover and simmer until the flavors have melded together, around 10 minutes.
Step 4
Add the roasted squash and fennel seeds and cook for another 2 to 3 minutes. Add the asparagus and cashews and turn the heat off. Garnish with cilantro and serve.
3 to 4 cups assorted squash, peeled and cut into 1-inch pieces
2 tablespoons coconut oil
1 teaspoon sea salt
3 tablespoons coconut oil
1 teaspoon black mustard seeds
Pinch of asafetida
3 stalks kari leaves
1 cup red onion, finely chopped
2 tablespoons ginger purée
1 teaspoon coriander seeds, crushed
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 (14-ounce) can coconut milk
1 teaspoon fennel seeds, crushed
2 cups asparagus, trimmed and cut into 1-inch pieces
1/2 cup cashews, toasted and chopped
1/2 cup cilantro, chopped
Notes & Variations
- Add green peas instead of or in addition to asparagus.
- Use almonds or pine nuts instead of cashews.
- Try chopped basil instead of cilantro.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
Did someone say more vegetable curry?
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