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
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
- 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
Roast the squash or pumpkin
- Preheat the oven to 400 degrees F. Line a 9” x 13” baking sheet with parchment paper and spray very lightly with cooking spray.
- 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.
- 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
- In a small bowl, combine the curry powder, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; set the spice mixture aside.
- 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.
- Add the jalapeno, garlic, ginger, and spice mixture. Stir to blend, cooking until fragrant, about 30 – 60 seconds.
- 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.
- Stir in the cashews, raisins, and lemon juice. Simmer 2 – 3 minutes longer.
- 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
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photo: Love+Craft Kitchen