Curried Vegetable Gratin

What do you do if you want to make a gratin but have no cheese, milk or cream?

Curried Gratin

Make it anyways.

And if you only have four medium-sized potatoes?

Make it anyways.

And if you want some buttery thinly-sliced potatoes, but also have some zucchini and carrots that need to be used up?

Make it anyways.

Just trust me on this one.

Replace the usual milk and cheese with some coconut milk and tomato sauce, and toss in a little curry powder.

Supplement the missing potatoes with carrots and summer squash.

Bake per usual.  Savor every creamy bite of vegetables, taking satisfaction in eating such a healthy version of a typically heavy dish.

Curried Gratin 2

Curried Vegetable Gratin

Yield: Serves 6

Curried Vegetable Gratin

Ingredients

  • 4 butter potatoes
  • 2 medium summer squash
  • 3 large carrots
  • 1 cup tomato sauce
  • 1 3/4 cup (1 13.4 oz can) coconut milk
  • 1 tablespoon curry powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4-1/2 teaspoon ground chili peppers (depending on how spicy you'd like it)

Instructions

  1. Preheat the oven to 375F.
  2. Wash and thinly slice the potatoes, squash and carrots.  Layer the vegetables in this order: potatoes -- squash -- potatoes -- carrots -- potatoes.
  3. Whisk the tomato sauce, coconut milk and spices together and pour the sauce over the vegetables.
  4. Bake the gratin for 30-40 minutes at 375F.
  5.  
http://www.savvyeat.com/curried-vegetable-gratin/

Stuffed Mini-Pumpkins

StuffedPumpkins1.jpg

Last week at the Farmer’s Market, I came across a stand with the most amazing array of winter squash. On the recommendation of the farmer, I picked up 3 mini pumpkins in addition to my regular pie pumpkins. As we walked away from the stand, I told Dan

“These will be fun to stuff!”

“With what?” he asked.

“I have no idea, but it’s going to be good!”

And seriously, this is the best dish I’ve made in a long time. It is amazingly flavorful, with the soft, sweet pumpkin contrasting nicely with the slightly crunchy Swiss chard and fluffy rice. And you can even eat the skin of the pumpkins if you’d like! There is one pumpkin left-over, and I have already claimed it.

The only problem is that we had enough stuffing for 5 or 6 pumpkins, but I only had 3. That’s okay, though, because the stuffing leftovers will be great with some eggs!

StuffedPumpkins3.jpg

Stuffed Mini-Pumpkins

Inspired by Food & Wine’s Stuffed Yellow Peppers

Serves 5

1 1/2 c cooked long-grain brown rice

5 mini pumpkins

1 c water

3 T olive oil

5 large garlic cloves, minced

1/2 pound Swiss chard, tough ribs removed and leaves chopped

2 large bell peppers, chopped

2 tsp. dried rosemary

2 tsp. dried oregano

1 tsp. garlic powder

Olive oil, for drizzling

Salt and pepper to taste

Preheat the oven to 400 *F. Cut off the tops of all the pumpkins, and scoop out the seeds and stringy insides. Place the pumpkin bottoms, cut side down, in a large baking dish with 1 cup of water. Bake for 30 minutes.

In the meantime, heat the oil in a large skillet over medium heat. Add the garlic and cook until soft and starting to brown, about 6 minutes. Add the Swiss chard and peppers and heat, stirring occasionally, for 10 minutes. Add the rice and spices and cook until soft and fragrant, about 5 minutes.

Flip the pumpkin bottoms over in the baking dish. Spoon filling into each pumpkin “bowl,” then drizzle with olive oil. Sprinkle salt and pepper over each pumpkin, then cover tightly with foil. Bake for another 25 minutes. Remove the foil and bake for an additional 5 minutes.

StuffedPumpkins2.jpg

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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.