din (esoterikgardin) wrote in vegancooking,
din
esoterikgardin
vegancooking

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butternut squash curry!

recipe found here on vegweb and slightly altered. this was delicious so i thought i'd share it. a very different curry flavor. :)




1 small butternut squash
1 small bunch mustard greens, well washed (spinach would also be good)
2-3 jalapenos, chopped coarsely.
3 Tbs dessicated coconut flakes
1 tsp tamarind concentrate, dissolved in a 1 1/2 cups of water
1 tsp mustard seeds
1 Tbs jaggery or sugar
1/4 tsp turmeric
1/2 tsp fenugreek seeds
1/2-1 tsp red chili flakes
10 small curry leaves
vegetable oil
salt to taste

*cut squash into inch square and 1/4 inch thick pieces. place in a large saucepan with the tamarind liquid, turmeric, sugar, and a pinch of salt. cook on low/med heat until squash starts to become tender. tear the greens with your hands and add them to the squash at this point, stirring them in well.

*place the jalapenos, coconut, and 1/2 tsp of the mustard seeds in a small food processor with a bit of water or grind with a mortar and pestle to make a paste, and stir this mixture into the cooked squash and greens.

*in a small pan, heat a Tbs or two of oil over med heat and add the remaining 1/2 tsp of mustard seeds. when they start to sputter and pop, add the fenugreek, red chili flakes, and curry leaves. fry this mixture, stirring constantly, for a minute or so, then pour onto the vegetables and stir well.

*season to taste with salt and serve over basmati rice.
Tags: ethnic food-indian-curries, seasonal recipes-fall, vegetables-squash
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