My coworker made a pumpkin curry for our office’s holiday party. I love it so much, needed that recipe, and finally she got the chance to give it to me. We were busy joking around and I ended up with just and ingredients list and a few directions since I told her “it’s all good, I know how to cook!” Well I’ve been playing around with the recipe and switched out the pumpkin for squash out of convenience (Trader Joe’s has pre-cut squash). Some of my lovely friends want my squash version and here it is! I apologize in advance for how vague the directions will be, I made this twice so that I could measure things out but since I “can cook” there is a lot that I can’t describe well (will work on that!).
I used squash from Trader Joe’s.
20 oz package of precut squash (can also use pumpkin)
1.5 tsp olive oil 1 tbsp mustard seed 1 tsp crushed red chiles pepper 1/2 tsp salt 1 tsp curry powder 2 dashes cinnamon or you can try using cinnamon bark pinch of turmeric ( i use a bit more, I like the stuff!) a bit of sugar for enhancing flavor if it is too spicy/bitter
Cooking Instructions: In medium-sized pan bring squash to boil until soft, it should take about 15 minutes once the water comes to boil. Drain water into the sink and set pan aside. Meanwhile (do this as squash is boiling) dice up half an onion and saute in 1 tbsp olive oil. As onion starts to clear and soften, add all spices and continue to cook down spices and onions, but do not let them burn, turn down heat if necessary. Add spice and onion mix into squash man and gently mix together as the quash falls apart and flavors meld together. Add sugar as needed.
The first time I made it! A million spices later and no measurements, it came out amazingly :)In this one I didn’t cook down spices so it was a bit bitter from the mustard seed.
I enjoyed it with some collard greens and apple sage Field Roast.