Fall in Southern California is more a concept than a season. While my East Coast and Midwest friends talk about cooler temperatures and extol the virtues of casseroles and other cool-weather dishes, I often grill until January.
Still, I am not immune to cravings…and an overabundance of squash. And while I love a good soup, sometimes something more hearty, yet still light, is necessary. This curry — which can be made with any squash, to be honest — is filling, just spicy enough, and perfect for warm or cool evenings.
As a bonus, this recipe is vegan, making it a perfect dish for dinner parties or potlucks.
Butternut Squash Curry
By June 2, 2013Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
This flexible curry is great for potlucks or weeknight meals. It tastes even better the next day!
- 1 3-pound butternut squash cut into 1-inch pieces, see Notes
- salt for seasoning
- 3 tablespoons olive oil divided
- 1 onion sliced into half moons
- 1 - 2 jalapeno peppers stemmed, seeded to your taste, and minced
- 1 cinnamon stick
- 3 bay leaves
- 1 teaspoon tumeric
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander
- 1 can coconut milk
- 1 tablespoon lemon juice or to taste
- steamed rice for serving
- Season the squash chunks with a bit of salt. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
- Working in batches so the squash isn’t crowded in the pan, brown the squash, taking care not to let it get too dark. Add more oil to the skillet for subsequent batches. Set squash aside in a bowl. Alternatively, you can roast the squash in a 450 degree oven for about fifteen minutes.
- Heat another tablespoon of oil in the skillet. Add the onions, and cook, stirring occasionally, for about 15 minutes, until golden brown. Remove about half the onions to a bowl for garnish.
- Add the peppers, cinnamon stick, and bay leaves to the onions in the skillet. Saute for a minute or two. Add tumeric, cumin, and coriander. Cook, stirring the spices frequently, for about a minute.
- Add the coconut milk and squash to the skillet. Bring to a boil, then reduce the heat. Cover, and simmer the mixture for about 10 − 15 minutes, or until the squash is tender. Mix in the lemon juice.
- Taste and adjust seasonings.
- Top the curry with the reserved onions for serving.