March 2011

Kabocha, Cauliflower and Green Pea Curry

vegan curry kabocha squash

3 c kabocha or butternut squash, peeled, cubed
½ head of cauliflower, cut into flowerettes
½ of a very large yellow or Spanish onion, chopped
1 heaping Tablespoon fresh minced ginger
Sesame oil
14 oz. diced fire roasted tomatoes
½ tsp fenugreek
½ tsp mustard seeds
Pinch of asafetida (also known as hing)
2 tsp ground coriander
2 tsp curry powder
2 T brown rice syrup
1 c shelled green peas
1 tsp sea salt

In a 4 quart pot head the sesame oil and fry the onions, ginger for a few minutes until tender. Add the dry spices and stir to coat but then quickly add the tomatoes. Incorporate the tomatoes throughout and then add the squash, cauliflower and brown rice syrup. Bring to a low simmer and cover for 20 minutes. Last two minutes add the peas and salt. Goes well with a serving of brown basmati rice.

2011 03