Autumn Squash Curry
I love October.
October brings a change in seasons, art-inspired nature all around, and cozy bowls of curry. (I’m obviously pretending it has not been over 100 in LA for the past week…)
Curry is one of those amazing foods that I have eaten many, many times, but was never really sure I could create on my own. Turns out, you can do anything you put your mind to. But before we get to curry, let’s talk a little bit about squash.
The abundance of squash during the fall is incredible and inspiring. I love to roast it, toss it into soups, and make delicious Harvest Squash with Millet and Cranberries. You probably see squash all around, but have you ever stopped to think about how incredible they are?
Acorn squash has a flavor that is sweet and slightly nutty. It’s wonderful roasted with just a drizzle of olive oil and sea salt. Acorn squash is considered a “winter squash”, which tend to be high in vitamin A, which is powerful for your immune system and skin health-- things that are super important to cultivate as we head into cooler months.
Look for squash that feels heavy for it’s size and has a firm skin. Squash will last for a bit in cooler climates, but if you live somewhere warm (or hot!) be sure to use it (or chop and freeze it) within a couple of weeks so they don’t get soft and moldy.
Now back to this curry idea.
This curry is filled with vegetables and all the goodness that comes with autumn comfort. It’s perfect for snuggling up with and the leftovers make great lunches. If you ask me, the curry flavor intensifies on the second day, so leftovers might even be better!
Don’t have an acorn squash? You could sub in some butternut or delicata squash with no problem. You could even use pumpkin. I know, crazytown.
Autumn Squash Curry
1 TBSP coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 TBSP grated ginger
1 ½ TBSP curry powder
1 tsp salt
½ c carrots, cut into coins (~1-2 carrots)
1 yellow pepper, cut into medium chunks
1 broccoli crown, cut
1 zucchini, cut into half moons
½ small acorn squash, cubed
4 c veggie stock
1 can full-fat coconut milk
4 leaves lacinato kale, chopped
Parsley (optional garnish)
Heat coconut oil in stockpot over medium heat. Add onions and saute for about 5 minutes, until translucent. Add garlic, ginger, and curry powder, and salt and stir together. Cook an additional minute. Add carrots, pepper, broccoli, zucchini, squash and cook for about 5 minutes, stirring occasionally. Add veggie stock and simmer over medium heat for about 20 minutes (or until squash is tender). Remove from heat and stir in coconut milk and chopped kale. Ladle into bowls, top with chopped parsley (if desired) and curl up with your favorite blanket.