Red Kuri Coconut Curry

Red Kuri Coconut Curry…see what I did there? Our family loves this recipe and I hope you will too. This was the first year that I grew a whole bed of winter squash. It was great fun growing them up and over hog panels and our best producers were Red Kuri, Spaghetti squash, Delicata, and Buttercup Squash all from Baker Creek seeds.  Red Kuri squash grows to about 5-8 lbs each and they mature at around 92 days. Originally from Japan, they pack a powerful nutritional punch. They are high in iron, vitamin A, vitamin C and some of the B vitamins, calcium, potassium, riboflavin, and thiamine.  They also contain beta carotene which is an antioxidant - protecting the body from cancer-causing free radicals - so Red Kuri squash are great for your health!

Ingredients

2-3 Red Kuri squashes either peeled, cubed and deseeded

Vegetable or coconut oil

8-16 oz of mushrooms sliced thick

2 med zucchini chopped in rounds - 1 lg eggplant peeled and cubed

2 lg onions sliced - A small head of cauliflower chopped into bite-size pieces

1.5-2 cups of peas. In the spring I use fresh otherwise frozen

A thumb of ginger peeled and cut into match sticks

6-8 carrots chopped

1 tbl of garam masala

2 tsp of turmeric

1tbl of cumin seeds

1 tsp yellow mustard seeds

2 tsp of curry powder

3 whole green chillies (omit if you don’t like spicy - people who do can use red pepper flakes later)

4 cups of veg broth

2 cans of regular coconut milk or coconut cream

A large can of chopped tomatoes

A bunch of cilantro - leaves chopped

Steps

1. Saute the eggplant, mushrooms, zucchini, and cauliflower in batches - set aside in a bowl.

2. In the same pan saute the chiles, onions, and ginger - as they begin to brown stir in all the spices in order to release their flavor being careful not to let them burn. Use more oil if needed.

3. Add the stock, tomatoes, carrots, and squash - cover and simmer for 10 mins

4. Add the peas, veg that was set aside and coconut milk/cream and simmer for 5 more minutes. Add S&P

5. Serve with naan over basmati rice or pilau rice if you have time.