Butternut Squash and Coconut Curry
Here’s a wonderful vegan curry for chilly, rainy nights. The next time you’ve got a big squash sitting on your counter staring you in the face you should make this curry. Serve it over brown basmati rice along with sautéed greens or cabbage.
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 cumin, coriander 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 the shallot, garlic and ginger and cook, stirring, until soft and wilted. Add the Jalapeno chile, turmeric, cayenne, small dried red chiles and Balinese Long Pepper (if using). Stir to release fragrance, cooking for 2-3 minutes.
Add the 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 sauce. Serve garnished with sprigs of cilantro.
Broccoli-Spaghetti Frittata
Here’s a quick weeknight supper. And the leftovers are great for lunch or breakfast the next day. It’s very adaptable. Include whatever odds and ends you have in your fridge.
Serves 6-8
About 2 teaspoons butter
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small onion, sliced
4 cups blanched broccoli florets and sliced stems, drained and patted dry
Pinch red pepper flakes
10 eggs, lightly beaten
Three-quarters teaspoon kosher or otherwise coarse salt
A few turns of freshly ground pepper
1 and one-half cups grated cheese (Emmentaler, Gruyere, Cheddar or mixed)
2 cups leftover cooked spaghetti
Lightly butter a 13 x 9 inch baking pan and preheat the oven to 400 degrees.
Warm the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until soft and fragrant. Add the broccoli and pepper flakes along with a little salt and pepper to taste and sauté, stirring until broccoli is fragrant and well coated with garlic, oil and onion. Turn off heat.
Add salt, pepper and cheese to the beaten eggs. Arrange the spaghetti evenly on the bottom of the buttered baking dish and top with the broccoli, distributing it evenly. Pour the egg mixture over all and bake for 35-40 minutes or until set. Serve warm, room temperature or cold.
Recipes Copyright 2007 Vanessa Barrington