A good squash entrée can please and placate sense and soul, and our butternut squash curry does wonderfully so. This lovely spectacle can brighten your dinner menu from fall through spring. We start with warming coconut oil in a pan, introducing cumin, cloves, minced ginger and garlic. They soon find company with red onions, curry leaves, turmeric and chilli flakes. The medley even thus far is fairly galvanized with digestive, anti-bacterial, anti-inflammatory, anti-allergenic power and potency.
Then comes our mainstay, colorful butternut squash cut in nice little cubes which makes them easy to cook. The high fiber content makes them very good for a healthy heart, and they are rich in potassium and other minerals as well. Mix in thoroughly and add on cardamom and cinnamon powder. Heat through for a few minutes before adding some coconut milk, to soften further and cook into a stew. Add some green peas at this juncture, a handful of cilantro, salt to taste and hot water, allowing for the gravy to settle in. Layer with more green peas and squash to serve, or alternately, blend into a delicately flavorful soup. This is a recipe for curry, and a prescription for joy.
Learn how to cook delicious and healthy vegan meals from Vaidya Priyanka.
Each episode will not only leave you with a great dish but also with insight into the health benefits of the dish and the culture of its origin
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27 окт 2016
