Vegetable Curry with Squash
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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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 122 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 19 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 462 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 81% |
| vit C | 52% |
| folate | 15% |
Suggested Recipes
-
1-1/2 cups (375 mL) cubed (1-1/2 inch/4 cm) peeled squash
1 cup (250 mL) cut (1 inch/2.5 cm) green beans
1 cup (250 mL) diced carrots
1 cup (250 mL) cubed paneer cheese (optional)
1/2 cup (125 mL) vegetable stock
Curry Sauce:
2 tbsp (25 mL) vegetable oil
2 onions, finely chopped (about 2 cups/500 mL)
1 tbsp (15 mL) minced gingerroot
2 large cloves garlic, minced
2 green finger chilies, seeded and minced
1 tsp (5 mL) each ground coriander, cumin and garam masala
1/4 tsp (1 mL) ground turmeric
1 can (28 oz/796 mL) diced tomatoes
1/2 tsp (2 mL) salt
1/4 cup (50 mL) chopped 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.
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).
Tags:
Main Course; Vegetables; Cheese/Other Dairy; One-Pot; Vegetarian;
Source
Canadian Living Magazine: October 2007
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