Aromatic spices highlight cubes of your favourite squash in this spicy curry. The dry, crumbly Indian cheese, paneer, is available in many health food stores and cheese shops. Unlike most cheeses, it doesn't melt at high temperatures. Serve with basmati rice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2007
- 1 1/2 cup cubed (1-1/2 inch/4 cm) peeled squash
- 1 cup cut (1 inch/2.5 cm) green bean
- 1 cup diced carrots
- 1 cup cubed paneer cheese (optional)
- 1/2 cup vegetable stock
- 2 tablespoons vegetable oil
- 2 onions finely chopped
- 1 tablespoon minced gingerroot
- 2 cloves garlic minced
- 2 green finger chilies seeded and minced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 can diced tomatoes
- 1/2 teaspoon salt
- 1/4 cup chopped fresh coriander
MethodCurry Sauce: In large shallow Dutch oven, heat oil over medium heat; fry onions, stirring frequently, until very dark and softened, about 20 minutes.
Add ginger, garlic and chilies; fry, stirring, until aromatic, about 2 minutes.
Add coriander, cumin, garam masala and turmeric; cook until fragrant and mixture sticks to pan, about 2 minutes. Add 1/4 cup (50 mL) water; bring to boil, stirring and scraping up brown bits.
Add tomatoes, salt and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer until reduced to about 2-1/2 cups (625 mL), about 15 minutes. Stir in coriander. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 week. Bring to boil.)
Add squash, green beans, carrots, paneer (if using) and stock; cover and simmer, stirring occasionally, until vegetables are tender, 12 to 15 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 462 mg
- Protein 3 g
- Calories 122.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 19 g
- Iron 16.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 81.0
- Vitamin C 52.0