Curried Squash
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1130 g
Acorn Squash1 medium
Red Onion (chopped)1.5 tbsps
Corn1 tsp
Black Mustard Seed1.5 tsps
Garlic (minced)1.5 tsps
Ground Cumin1 tsp
Turmeric1 tsp
Salt1 tbsp
Light Brown Sugar (packed)2 cups
Water3 tbsps
Dessicated Coconut (unsweetened)Directions:
1
Peel and seed squash and cut into 1 1/2-inch pieces
2
Heat a 4-quart heavy kettle over moderately low heat until hot
3
Cook onion in oil, stirring, until just softened
4
Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds
5
Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds
6
Add squash, stirring to coat with seasoning, and add water
7
Boil mixture over moderately high heat, stirring frequently, 10 minutes
8
Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes
9
Peel and seed squash and cut into 1 1/2-inch pieces
10
Heat a 4-quart heavy kettle over moderately low heat until hot
11
Cook onion in oil, stirring, until just softened
12
Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds
13
Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds
14
Add squash, stirring to coat with seasoning, and add water
15
Boil mixture over moderately high heat, stirring frequently, 10 minutes
16
Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes