Winter Squash and Red Chard Curry + GIVEAWAY! [v, gf]

Winter Squash and Red Chard Curry + GIVEAWAY! [v, gf]

This yummy winter squash and red chard curry from Rinku’s lovely cookbook, The Bengali Five Spice Chronicles, was definitely a hit the other night.  I hosted a little dinner party with some friends and cooked up a couple dishes from this book. Everyone loved everything, but this curry was the crowd favorite.  It’s a great blend of flavors, and the kabocha squash has such a beautiful texture and nutty sweet flavor. Yum! I have, admittedly, always been a little intimidated of cooking Indian food, but I thought it was about time I took a stab at it!  I have to say, the recipes in this book are well written, easy to follow, and surprisingly easier to make than I thought! Not to mention, super tasty. :)  In fact, you don’t have to take my word for it….. enter the giveaway at the end of this post to WIN your VERY OWN copy of The Bengali Five Spice Chronicles!

 

 

 

 

 

 

Ingredients:

makes about 6 servings

  • 1 small onion
  • 1 inch piece fresh ginger, peeled
  • 2 green chilies
  • 1/3 cup mustard oil (I used olive oil with 1/2 tsp mustard powder added)
  • 2 bay leaves, broken into pieces
  • 1 tsp cumin seeds
  • 1 medium winter squash (I used kabocha) cut into cubes
  • 1/4 cup greek yogurt (I used full fat coconut milk)
  • 1/2 tsp salt (or to taste)
  • 1 tsp sugar
  • 1 cup chopped red chard
  • 1 tsp garam masala
Process:
  1. Place the onion, ginger, and chilies in a blender or food processor and blend into a paste.
  2. Heat the mustard oil in a large pan on medium heat, add the bay leaves and cumin and cook for about 1 minute. Add the onion paste and cook, stirring often, for a couple minutes.
  3. Add the cubed squash and stir thoroughly to coat.  Let it sauté  stirring often, so it browns slightly.  Add the coconut milk, salt and sugar.  Stir together well, turn the heat to low and cover to let cook for about 10-15 minutes (or until the squash is soft).  Stir every couple minutes.
  4. When the squash is soft, add the chard and cook until just wilted.
  5. Add the garam masala, mix well, and remove from heat.  Serve alone or with rice! Enjoy!

 

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