Winter Squash Curry
Source: Kana Azhari, Healing Kitchen
This recipe was demonstrated for CUESA’s Market to Table program on February 8, 2020.
Makes 10 servings
1 kabocha squash, roasted and chopped
1 bunch spinach, washed and chopped
1 red bell pepper, diced
1 can coconut milk
2 tablespoons curry powder
2 tablespoons garlic, minced
¼ cup red onions, diced
2 tablespoons olive oil
Sea salt and cayenne pepper, to taste
Pre-heat oven to 400°F.
Wash squash and chop into 2-inch pieces, coat with olive oil, and place in a baking sheet with 1 cup of water. Bake for 35-45 minutes or until pieces are tender (a fork or toothpick can easily side through).
Add coconut milk, curry powder, and 2 cups of water and continue to stew in baking sheet.
Add all other ingredients with sea salt and cayenne pepper to taste, and stew for another 10 minutes.
Remove from oven and serve in a bowl. Add rice (optional).