I posted a squash soup with spicy tahini recipe just last week. And I’m following up with a variation of it. You see, that soup was inspired by a friend’s post. And while I was making that, my South Indian instincts took over and I had to make another version! You know what they say, you can take the girl out of South India but…
So here’s this ultra simple and awesome dish: Squash Curry. Simple, hearty and healthy! Living with food allergies does not have to be boring!
By the time this posts, I will be in Hawaii on vacation. Thank god for being able to schedule posts as this means I don’t have to take my laptop with me. This will be my first time traveling for more than a couple of days after being diagnosed with all the food issues. Fortunately, we were able to find places to stay with kitchens. So I’ll be cooking in Hawaii and hopefully learning more about its cuisine!
I made this with a mix of one squash and one small pumpkin each. For a sweeter version, use just the delicata squash.
South Indian Style squash and pumpkin curry
- 2 cups squash / pumpkin puree (cut into slices, brush with olive oil, bake at 425 for 40 minutes and then puree)
- 2 tablespoons ghee (coconut oil or vegetable oil works fine too)
- 15 curry leaves
- 2 dry red chilis
- 1 teaspoon cumin seeds
- 2 green chilis, chopped
- 1 inch piece of ginger cut into thin matchsticks (grated works too)
- 1 teaspoon salt or to taste
- Juice of 1 lime or to taste
Heat the ghee or oil in a small saucepan. Sizzle the cumin seeds, curry leaves and red chilis. After 10 seconds, add the ginger and green chilis and saute for another 20 seconds. Remove from heat. This is your tadka or spice seasoning.
Thin out the puree to your desired consistency and warm up in the microwave. I like the consistency of this curry to be thinner than pumpkin soup but not too runny. Mix in the tadka. Add salt and lime juice to taste.
Serve with rice and cucumber.