With all kinds of squashes in season and a fresh batch of curry powder from Savory Spice Shop in the pantry, a curry dish was inevitable this weekend.
For greater control over, we like precooking some of the starchy ingredients. We roasted the quartered and oil-brushed Kabocha squash (or was it buttercup?) in the oven until almost cooked. (We never pass up an excuse to use the oven in this colder time of the year.) Once cooled, the squash was peeled and cubed. Couple potatoes and a yam, peeled and cubed prior to cooking, were boiled until slightly undercooked.
The final dish was gradually constructed in a large dutch oven, starting with onions sautéing in oil, followed by quince (apple would have been just fine), followed by squash and root vegetables. Spices went in mid-way through the process. Toward the end, we dumped in a can of coconut milk and, once all the bulky ingredients were in, brought the level of liquid up to the tops of vegetables with water (though stock would have been better, probably). Everything was simmered for a few minutes.
Serve with rice.
- 1 autumn squash
- 2 russet potatoes
- 1 yam
- 1 onion, chopped
- 1 quince, chopped
- 3 tsp mild curry powder
- 3 pinches Cayenne pepper
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 can coconut milk
- salt to taste