heather galaxy (heathergalaxy) wrote in vegancooking,
heather galaxy
heathergalaxy
vegancooking

Yummy Roasted Squash and Root Vegetable Curry

I made an easy, yummy curry tonight. No need for a picture because it's comforting and delicious and squishy: not photogenic!

3 T peanut oil
1 T black mustard seeds
2 T cumin
1 inch of fresh ginger, minced
3 garlic cloves, minced
1 onion, chopped
3 medium potatoes, diced
1 large carrot, diced
2 T yellow split peas
1 roasted Acorn squash, flesh only, mashed (I just threw mine whole in the oven at 425F until the outside was black and the inside mushy)
1/4-1/2 C coconut milk
1+ C veggie stock
handful of curry leaves
salt
pepper
handful of cilantro, chopped (garnish)

Heat the oil, throw in the cumin and mustard seeds until sizzling, drop in the ginger and garlic for about 30 seconds, add onion and saute until translucent. Add in the potatoes, yellow split peas, and carrots and cover for several minutes until the veggies begin to soften. Finally add in the rest of ingredients (the amounts depend on how stew-y and fat filled you want it) and simmer uncovered until the potatoes and carrots are done. Garnish with cilantro and serve over rice. This dish could have handled any other types of veggie (including whatever root veggies you have on hand, greens, cabbage, broccoli, cauliflower, etc.) so be creative! The yummy comes from the spices, aromatics, coconut milk, and roasted squash.
Tags: main dishes-curries, vegetables-root veg, vegetables-squash
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 4 comments