Vegetable Curry with Squash
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||5 g|
- Portion size: 4 to 6
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.
- 1-1/2 cups 1-1/2cupscubed (1-1/2 inch/4 cm) peeled squash
- 1 cup 1cupcut (1 inch/2.5 cm) green beangreen beans
- 1 cup 1cupdiced carrotcarrots
- 1 cup 1cupcubed paneer cheese, (optional)
- 1/2 cup 1/2cupvegetable stock Curry Sauce:
- 2 tbsp 2tbspvegetable oil
- 2 2oniononions, finely chopped
- 1 tbsp 1tbspminced gingerroot
- 2 2large cloves garlic, minced
- 2 2green finger chilies, seeded and minced
- 1 tsp 1tspground coriander
- 1 tsp 1tspcumin
- 1 tsp 1tspgaram masala
- 1 can 1candiced tomatoes
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cupchopped fresh coriander
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