Vegetable Curry with Squash

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	122122 cal
pro	3 g3g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	19 g19g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	462 mg462mg sodium
% RDI:	-
calcium	99 calcium
iron	1616 iron
vit A	8181 vit A
vit C	5252 vit C
folate	1515 folate

More great recipes from this menu:

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.

Ingredients

1-1/2 1-1/2cups cupscubed (1-1/2 inch/4 cm) peeled squash
1 cup cut (1 inch/2.5 cm) green beans 1 1cup cupcut (1 inch/2.5 cm) green beangreen beans
1 cup diced carrots 1 1cup cupdiced carrotcarrots
1 cup cubed paneer cheese , (optional)1 1cup cupcubed paneer cheese, (optional)
1/2 cup vegetable stock 1/2 1/2cup cupvegetable stock
Curry Sauce:
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , finely chopped 2 2oniononions, finely chopped
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
2 large cloves garlic , minced2 2large cloves garlic, minced
2 2green finger chilies, seeded and minced
1 tsp ground coriander 1 1tsp tspground coriander
1 tsp cumin 1 1tsp tspcumin
1 tsp garam masala 1 1tsp tspgaram masala
1 can diced tomatoes 1 1can candiced tomatoes
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander

Preparation

Curry 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.

Additional information : Tip: Garam masala is available in Indian stores and the spice aisle of many grocery stores and supermarkets. To make your own: toast 1 each cinnamon stick and black cardamom pod, broken; 1 tsp (5 mL) each whole cloves and peppercorns; and 1/2 tsp (2 mL) fennel seeds. Grind in spice grinder until powdered.

Makes about 1 tbsp (15 mL).

Source : Canadian Living Magazine: October 2007