Roasted Squash Curry Bowl

Roasted Squash Curry Bowl

 

This dish is “comfort in a bowl”!

Roasted Squash Curry Bowl is creamy and flavorful while packing a terrific nutritious punch with its vegetables, protein, whole grains, and mild, warming spices. And, it’s quite versatile – choose butternut squash, pumpkin, or other firm-fleshed squash, select a protein, and serve it over any leafy greens and whole grain.

Tip: Cooking the spices in a small amount of oil with the onions as directed in the recipe, called “blooming” the spices, provides the maximum amount of flavor extraction for the dish. 

 

Serves 4 – 6

INGREDIENTS

3 cups butternut squash or pumpkin, diced (about 1 1/2 pounds before peeling and dicing)
2 tablespoons olive oil, divided 1 tablespoon + 1 tablespoon
1 teaspoon Kosher salt, divided 1/2 teaspoon + 1/2 teaspoon
2 1/2 teaspoons sweet curry powder
3/4 teaspoon ground cumin
3/4 teaspoon turmeric
3/4 teaspoon ground cinnamon
1 medium-sized sweet onion, thinly sliced
1 small jalapeno pepper, minced
2 cloves garlic, minced
1/2 teaspoon fresh minced ginger
2 – 13 ounce canned coconut milk
3/4 cup salted, roasted cashew nuts
Protein choice (see below)
1 cup fresh or frozen green peas
3/4 cup golden raisins
1 tablespoon fresh lemon juice

Protein Choices:

• 8 ounces firm tofu, diced
• 1 – 1 1/2 cups cooked chickpeas
• 2 cups diced, cooked chicken

For the Bowl:

• steamed brown rice or other desired grain
• fresh spinach or other leafy greens
• Kosher or Sea salt
• freshly chopped parsley or cilantro

 

DIRECTIONS

Roast the squash or pumpkin

1. Preheat the oven to 400 degrees F. Line a 9” x 13” baking sheet with parchment paper and spray very lightly with cooking spray.
2. Place the squash or pumpkin pieces into a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to coat. Spread onto the lined baking sheet, distributing evenly in a single layer.
3. Roast in the oven for 15 – 20 minutes, until just starting to soften (centers still firm but not raw). Remove from oven and set aside.

Meanwhile, prepare the curry

4. In a small bowl, combine the curry powder, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; set the spice mixture aside.
5. In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion slices, and sauté stirring occasionally, until golden brown, about 10 minutes.
6. Add the jalapeno, garlic, ginger, and spice mixture. Stir to blend, cooking until fragrant, about 30 – 60 seconds.
7. Add the roasted squash or pumpkin, coconut milk, protein source, and peas. Stir gently to combine.  Bring to a low, gentle simmer (do not boil), then cover and reduce heat to low; simmer until squash is tender yet holds shape, about 5 minutes.
8. Stir in the cashews, raisins, and lemon juice. Simmer 2 – 3 minutes longer.
9. Taste; add more salt if needed.

Assemble the bowls

In entrée-sized bowls:

• place desired amount of cooked grains (approximately 1/2 cup)
• add 1/2 – 1 cup chopped fresh spinach or other leafy greens
• scoop 1 – 1 1/2 cups squash curry on top
• garnish with a very light sprinkling of Kosher or Sea salt and freshly chopped parsley or cilantro

 

 

© 2018 Love + Craft Kitchen, LLC, All Rights Reserved

photo: Love+Craft Kitchen