KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHEAST ASIAN SQUASH CURRY
Provided by Maggie Ruggiero
Categories Quick & Easy Dinner Cashew Curry Spinach Squash Butternut Squash Fall Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
SOUTHEAST ASIAN SQUASH CURRY
Make and share this Southeast Asian Squash Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
- Serve with:
- jasmine rice.
Nutrition Facts : Calories 401.2, Fat 32, SaturatedFat 21, Sodium 452.3, Carbohydrate 30, Fiber 4.9, Sugar 5.7, Protein 6.7
SPAGHETTI SQUASH CURRY
Make and share this Spaghetti Squash Curry recipe from Food.com.
Provided by Queenofcamping
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, microwave the spaghetti squash for about 20 minutes and get the "noodles" ready.
- Place diced onion in a wok and add curry powder and cinnamon.
- Add a little water and cook until onions are translucent.
- Add tomatoes, corn, peas, and raisins and cook until sauce boils.
- Add the spaghetti squash noodles to the sauce until well mixed and coated with sauce.
- Time to cook the spaghetti squash is included in prep time.
GOURMET'S SOUTHEAST ASIAN SQUASH CURRY
Make and share this Gourmet's Southeast Asian Squash Curry recipe from Food.com.
Provided by Vicki Kaye
Categories < 60 Mins
Time 40m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
- Serve with jasmine rice.
Nutrition Facts : Calories 393.4, Fat 30.9, SaturatedFat 20.4, Sodium 462.1, Carbohydrate 30.7, Fiber 5.5, Sugar 5.7, Protein 6.7
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