Winter Squash Curry

Lasse Hallstrom made a delicious-looking movie, The Hundred-Foot Journey. This Disney film, released in 2014, stars the Queen … sorry, Helen Mirren, Om Puri and Manish Dayal. It tells the story of the Kadam family that leaves India for France to open a restaurant directly across the road from the formidable Madame Mallory’s Michelin-starred eatery. Antics ensue.

We’ve chosen a heart-warming winter curry from the great Mark Bittman as a tribute to The Hundred-Foot Journey, a foodie flick that’s bursting with flavors. Here’s a taster of the movie:

Winter Squash Curry

2015-02-03 10:45:48

A curry recipe in honor of Lasse Hallstrom's movie 100 Foot Journey. Peeling and chopping the squash is probably the hardest part of this recipe. Our advice is to par-cook the squash first, which will make this chore far easier. Either jab with a fork, and then microwave for 3 minutes -- or plunge into boiling water for 3 minutes. All sorts of vegetables work in addition to or instead of squash; use this recipe as a base and improvise from there. Other vegetables you can use: any winter squash, potatoes, sweet potatoes, any root vegetable, eggplant, cauliflower, mushrooms, okra, peas, any summer squash, or green or wax beans.

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Ingredients

2 tablespoons neutral oil, like grapeseed or corn
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 1/2 pounds butternut or other winter squash, peeled and roughly chopped
1 cup coconut milk, stock or water
Salt and freshly ground black pepper
Chopped fresh cilantro or parsley leaves for garnish

Instructions

1. Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes.
2. Add the squash and coconut milk, stock or water, and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the squash periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Taste and adjust the seasoning, garnish with herbs, and serve hot or warm with rice or flatbread. An optional dollop of (salted) yogurt on top would be nice too.

Notes

Not included in your box: Grapeseed oil, Curry powder, coconut milk or stock, Salt & Pepper.
Chef Tip: if you have leftover ginger root from previous boxes, add a peeled piece about the size of your thumb, chopped up, along with the squash.

By Mark Bittman

/Narrative Food https://blog.narrativefood.com/