Southern Indian 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
- Peel the squash or sweet potatoes and cut into small cubes.
- Toast the almonds over medium heat for 5-7 minutes then set aside for garnish later.
- In large, deep saute pan, saute the onions until lightly brown.
- Add all the spices, garlic powder through turmeric, reduce heat to low, and cook until fragrant, 3-5 minutes, stirring regularly to prevent sticking.
- Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender.
- Add the spinach and cilantro, and stir until the spinach is just wilted.
- Serve with rice, topped with the toasted almonds.
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