Fall Indian Coconut Curry

Fall Indian Coconut Curry

My dad set outĀ earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.

As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.

Fall Indian Coconut Curry

“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.

Fall Indian Coconut Curry

Sweet, creamy, orange…it’s everything you could want in a squash. And thisĀ “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.

Fall Indian Coconut Curry

Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side.

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Ingredients

  • -1 1/2 Tbsp. coconut oil
  • -2-3 garlic cloves, minced
  • -1 Tbsp. minced ginger
  • -1 lg. onion, finely chopped
  • -1 lg. red bell pepper, finely chopped
  • -1/2 med. kabocha squash, cubed
  • -1 lg. crown of broccoli, chopped
  • -1 handful of collard greens, chopped
  • -1 tsp. of salt, plus more to taste
  • -1 Tbsp. tamari
  • -1 1/2 Tbsp. curry powder
  • -1/2 tsp. cumin
  • -1/2 tsp. of cayenne (or to taste, if not into spicy food)
  • -1/2 Tbsp. sugar
  • -1/2 cup black lentils
  • -2 1/2 cups of water
  • -1 (15 oz.) can full-fat coconut milk
  • -1/3 cup cilantro, chopped
  • -1 lg. lime

Instructions

  1. Heat coconut oil over medium heat. Add garlic, ginger, onion and bell pepper. Saute for 5 minutes, and then add the kabocha squash. Let cook for 5 minutes. Stir in the salt, tamari, curry powder, cumin, cayenne, sugar, lentils and water. Cover, and bring to a low simmer. Cook 15 minutes, and then add collards. Cook another 2-3 minutes, or until lentils and squash begin to soften.
  2. Then, coconut milk and broccoli. Cook for another 6-8 minutes. Adjust salt, to taste. Serve over rice, topped with chopped cilantro and a squeeze of lime.
http://foodfitnessfreshair.com/2015/10/22/fall-indian-coconut-curry/

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