Here’s a wonderfully warming vegan curry. It's hearty and very satisfying on a cold night.
Most of the ingredients are readily available in urban areas. Some of you may already have all this stuff in your kitchens. The next time you’ve got a big squash sitting on your counter staring you in the face, go ahead and cook up this curry. Serve it over brown basmati rice along with sautéed greens or cabbage and you’ve got a complete and healthy meal. I have to give credit to James Oseland and his wonderful book, Cradle of Flavor. Though there aren’t any recipes in it for Squash Curry, I was thumbing through it when I was inspired to create this recipe.
Butternut Squash & Coconut Curry
serves 4-6
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 tablespoon tamarind pulp
1 medium butternut squash
3 tablespoons mild, high temperature cooking oil, such as safflower or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
2-1/4 inch thick coins of fresh ginger, peeled and chopped
1 jalapeño chile, chopped with seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne
2 small, dried red chilies
1 Balinese Long Pepper (optional)
1 14 oz. can coconut milk
1/2 can water
1 teaspoon salt or to taste
Cilantro for garnish
In a small, dry skillet, over medium heat, toast the coriander, cumin and fennel seeds. Set aside to cool.
Soak the tamarind pulp in 2-3 tablespoons of hot water.
Meanwhile, peel and cut the squash into bite-sized chunks. Set aside about 5-6 cups of squash cubes, saving any remaining squash for another use.
In a spice grinder, or with a mortar and pestle, grind the toasted spices. Break up the tamarind pulp in the water with your fingertips, discarding any fibrous chunks or seeds.
In a large Dutch oven or soup pot, over medium heat, warm the oil. Add shallot, garlic and ginger and cook, stirring, until soft and wilted. Add Jalapeño chile, turmeric, cayenne, small dried red chiles and Balinese Long Pepper (if using). Stir to release fragrance, cooking for 2-3 minutes.
Add squash, coconut milk, water, tamarind paste and salt. Bring to a boil, lower heat, and simmer for about 45 minutes, until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. Garnish each serving with sprigs of cilantro.
With this and that chicken recipe from yesterday, I'm bound to have a curried evening in my kitchen tonight!
Where does one get Tamarind pulp. Tamarind is an ingredient that I'm not all that familiar with. This curry sounds amazing, by the way.
I am so making this over the weekend! This looks amazing Vanessa! Can't wait to try it... who says vegan food is boring? Do you think tamarind paste would substitute ok?
Grant,
I have seen tamarind pulp in Dean and DeLuca (Laxmi brand -- in the Asian curry pastes section right next to the fish department in the Soho store). Tamarind is tart and very slightly sweet; a little goes a long way.
You will also be able to pick this up in Kalustyans, Asian ingredient heaven, in curry hill. You can also get dried tamarind in Kalustyans. Tamarind pulp is basically rehyderated dry tamarind. I think dried tamarind might be a better option over tamarind pulp because it keeps better and doesnÂ’t take up fridge space. I rehydrate dried tamarind as needed (a lemon-sized ball soaked in a cup of hot water for about 20 minutes. Squeeze out the pulp and liquid and throw away the fiber and seeds).
emmm... sorry, just realized the kitchen section is not just a new york section... i was talking about soho and curry hill in manhattan
Grant,
Any Asian grocery store that carries southeast asian ingredients will have it. It comes in a pliable brick and you just break peices off. It keeps forever. You also might find it in Indian groceries. The brick I have hails from Thailand.