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Southern Indian Squash Curry

squash curry

Remember those awesome Penzey’s Spices I got for Christmas?  Well, I have been getting their catalog and I love that they share customer stories and recipes within its pages!  I couldn’t pass up a recipe for my favorite type of cuisine–Indian.  This is a mild, delicious curry that the whole family, including the kiddos, enjoyed!  I have slightly altered the spices from the original, by Jordan Campbell.

Southern Indian Squash Curry
 
Prep time
Cook time
Total time
 
Southern Indian Squash Curry
Cuisine: Indian
Serves: 4
Ingredients
  • 1 large butternut squash (or 4 medium sweet potatoes)
  • 2 tbsp flaked almonds
  • 2 medium onions, chopped
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • ⅛ tsp cayenne red pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground mustard
  • ½ tsp ground turmeric
  • ¾ cup coconut milk
  • 1 +1/2 cups baby spinach, roughly chopped
  • 2 tbsp fresh cilantro, chopped
Instructions
  1. Peel the squash or sweet potatoes and cut into small cubes.
  2. Toast the almonds over medium heat for 5-7 minutes then set aside for garnish later.
  3. In large, deep saute pan, saute the onions until lightly brown.
  4. Add all the spices, garlic powder through turmeric, reduce heat to low, and cook until fragrant, 3-5 minutes, stirring regularly to prevent sticking.
  5. Add the squash or sweet potatoes and coconut milk.  Stir and cover, simmer for 20 minutes until just tender.
  6. Add the spinach and cilantro, and stir until the spinach is just wilted.
  7. Serve with rice, topped with the toasted almonds.

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