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.
