Indian-Style Roasted Squash Curry

Making practiced purpose of seasonal vegetables is an of import component subdivision of my culinary adventures. Squash is my latest fetish in addition to for some reason, inward the past, I select rather neglected this wholesome in addition to versatile veggie. Funny that every bit my brother, who used to consume no to a greater extent than than close five or half dozen dissimilar things every bit a pocket-size in addition to would savor potatoes but hardly whatever other vegetable — quite literally — actually took to squeeze when he expanded his repertoire of "edible" food. Myself, I was non actually a picky eater except when it came to meat in addition to fish, hence I gauge it is no wonder that I select been a vegetarian for over xx years now.

Squash is non solely practiced for you, but surprising filling too, to a greater extent than hence than most vegetables that seem on my table. Most late I select been making soups alongside squeeze but this fourth dimension around I wanted a rather dry out hot curry squeeze dish to serve alongside a bed of rice in addition to greenish peas. The solely matter lacking for this repast was some savory flatbreads that I did non larn around to making. Do consider using sweetness dumpling squeeze if y'all tin notice it. Now a favorite of mine, it tastes a lot similar pumpkin, to a greater extent than than most squashes I select tried.

Roasting the squeeze helps save the nutrients in addition to brings out the natural sweetness. You may fifty-fifty wishing to purpose a pumpkin instead of the squeeze varieties I recommend hither every bit this curry would plough out only every bit well.

Indian-Style Roasted Squash Curry

Recipe yesteryear Lisa Turner Cuisine: Indian Published on November 22, 2012 Fork-tender pieces of roasted squeeze simmered inward a hot in addition to fragrant Indian-spiced curry Print this recipe Squash: 1 medium squeeze such every bit butternut, kabocha or sweetness dumpling (about i lb) butter or stone oil for brushing 1/2 teaspoon turmeric pinch or 2 of body of body of water salt Curry: 1 tablespoon ghee, butter or oil 1/2 teaspoon chocolate-brown mustard seeds 1/2 teaspoon fenugreek seeds 2 to three fresh chilies, seeded in addition to finely chopped 1-inch slice fresh ginger, minced or grated 2 teaspoons dry ground coriander 1 teaspoon dry ground cumin 1/2 teaspoon amchoor pulverization (optional) 1/4 to 1/2 teaspoon cayenne pinch of asafetida 1/3 loving cup dried shredded unsweetened coconut 1 large tomato, finely chopped generous handful of dried curry leaves 1/2 teaspoon body of body of water salt, or to taste fresh cracked dark pepper to taste Instructions: Begin yesteryear roasting the squash. Preheat an oven to 400° in addition to brush a broiling pan alongside butter or oil. Cut the squeeze inward half, scoop out the membrane in addition to seeds, in addition to brush alongside butter or oil. Transfer to the broiling pan, sprinkle alongside turmeric in addition to salt, in addition to bake on the middle rack until only fork tender — close twoscore minutes. Let cool earlier peeling, in addition to hence cutting into bite-sized pieces. Heat the ghee, butter or stone oil inward a heavy-bottomed saucepan over medium heat. When hot, toss inward the mustard seeds in addition to fenugreek seeds in addition to stir for thirty seconds or until the mustard seeds plough grayness in addition to start out to splutter in addition to pop. Add the chilies in addition to ginger in addition to stir for some other minute. Add the dry ground spices in addition to kokosnoot in addition to proceed to stir for some other minute. Now add together the tomato plant in addition to curry leaves in addition to simmer, stirring frequently, for a few minutes or until the tomato plant is slightly reduced. Add the cooked squeeze to the pan in addition to proceed simmering, stirring occasionally, for some other five minutes to warm the vegetable, adding a niggling H2O if necessary. Taste in addition to flavor alongside common salt in addition to dark pepper every bit desired. Serve hot. Makes 4 servings

More delightful squeeze recipes from :
Roasted Butternut Squash & Cannellini Bean Soup alongside Spices in addition to Toasted Pistachios
White Bean in addition to Mushroom Soup alongside Butternut Squash in addition to Kale
Butternut Squash Sambar
Roasted Butternut Squash in addition to Herbed Cannellini in addition to Artichokes alongside Fennel in addition to Parsley Salad
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