Vegetarian Massaman Curry

When I planted the Savvy Garden, I planted what I thought were 6 zucchini plants and 3 yellow summer squash plants. Months went by, and while my zucchini plants blossomed, I got no yellow squash. A few flowers, but no vegetables. Zip. Nada.

And then one day, I saw a white vegetable. Not yellow. Not in the shape of a summer squash.

Delicata squash. Which actually worked out well, because I didn’t have the time or space to plant winter squash this year.

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Unfortunately, the delicata squash plants were attacked by the same mosaic virus as the zucchini, so the harvest was tiny…as in, 1 squash.

My last attempt at a curry was a total fail. This dish was much better than last time, with a fantastic spicy sweetness. It was a great way to honor my one perfect delicata squash.

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Vegetarian Massaman Curry

Adapted from Food & Wine’s Massaman Curry

2 1/2 c chickpeas, rinsed and drained
1 1/2 – 2 pounds winter squash (I used delicata)
1 T canola oil
2 small onions, chopped
2 cloves garlic, diced
2 tsp dried ginger
1 tsp cumin
1/4 tsp dried peppers or chili powder
1/2 tsp allspice
3 bell peppers, seeded and chopped
1 c water
2/3 c coconut milk
1/2 tsp salt
Peanuts for topping
Cooked rice for serving

Preheat the oven to 350*F. Cut the squash in half, and scoop out the stringy insides and seeds. Place the squash, cut side down, in a large baking pan with 1 c water. Bake for 30 minutes.

When the squash is cool enough to handle, use a vegetable peeler to remove the skin, then chop the flesh into 1 1/2 ” cubes.

Savvy Tip: You can roast and cube the squash in advance, and refrigerate until needed. Prep the squash on the weekends, and your weeknight dinner will be ready in 20 minutes flat!

In a large stockpot over medium heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the spices and salt, and stir for about 1 minute, until fragrant.

Add the chickpeas, squash, peppers, water and coconut milk. Cover and bring to a simmer. Cook over low heat, stirring occasionally, for 15 minutes.

Serve over rice and top with peanuts. Enjoy!

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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.

Comments

  1. says

    a) i am afraid of curry. ok. that’s not completely true – but i am weary of it.
    b) is weary the right word?
    c) we should discuss both A and B when you return
    d) i miss you. return, already.
    e) no, dont. enjoy your honeymoon.

    • Julie @savvyeats says

      a) Maybe we’ll make some this weekend. Or Halloween weekend. Or over Thanksgiving. So much Heather-Julie time coming up!
      b) I think you’re looking for the word ‘wary’

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