Winter Squash with Indian Flavours
Preparation Time: 15 minutes
Cooking Time: 30 minutes
2 Tbsp. unsalted butter
1 cup onion, chopped
1 Tbsp. ginger, minced
1 garlic clove, chopped
2 tsp. curry powder
1/2 tsp. ground cumin
1 14 oz can tomatoes
1 medium winter squash, peeled, seeded and cut
1 cup cooked lima beans
1 cup carrot, sliced
1/2 tsp. sea salt
1 cup unsweetened dried coconut (optional)
1/2 cup heavy cream
1/4 cup cashews, finely chopped
Heat butter in a large, wide saucepan over medium heat. Stir in the onion, ginger and garlic. Cover the pan and reduce the heat to low. Cook until the onion is very soft but not browned, about 10 minutes. Uncover and stir in the curry and cumin; cook for 1 minute.
Add the tomatoes with their liquid and break them up with the side of a spoon. Stir in the squash, lima beans and carrots; season with the sea salt. Cook, covered, stirring occasionally, over low heat until the vegetables are tender, about 20 minutes.
Place the coconut and cream in a food processor, and process until just blended, about 20 seconds. To prevent the cream mixture from curdling, let the vegetables stand off the heat uncovered to cool slightly before adding the cream. Stir in the coconut-cream mixture. Sprinkle with cashews. Serve hot. Serves 4.
Source: Simmons, Fresh and Fast.
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