Sunday, February 25, 2024

kuri curry

 This kuri squash curry was really good, exactly what I wanted, and next time plans are below. 

Ingredients

  • 2# winter squash such as kuri or kabocha; keeping skin unless it's too tough like butternut
  • small onion
  • 4 cloves garlic
  • 1 Tbsp freshly grated ginger
  • 1/2 bunch of chard or similar green (though spinach wasn't great) - about 6 oz.
  • 1 Tbsp curry powder
  • salt, pepper
  • can of coconut milk
  •  (broth)
  • garbanzos or cooked tofu 
  • brown rice (I used jasmine and it was too meh)

Process  

  • Heat oil*, add onions and cook until translucent (about 8 minutes).
  • Turn heat down a bit and add garlic, ginger, curry power, salt, and pepper.  Cook a minute or so.
  • Add squash and stir it up, then add coconut milk and broth if desired.  (I thought it was too soupy with broth).  
  • Cook about 20-30 minutes.
  • Add garbanzos or cooked tofu to heat.  (This wasn't in the original recipe but would have been better.)
  • Add greens and cook another 5 minutes or so to wilt (or longer if necessary with denser greens).

 

*Recipe called for coconut oil but that gives me heartburn so I just used what I had.


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