I created this recipe last week when I woke up for the first time this season and didn’t want to get out of bed because it was too cold! The first cold snap of the season makes me a little nostalgic for summer, but also makes me excited for the seasons to change.
Curry always warms me up AND cheers me up when I’m feeling a little blue.
My favorite creations usually come from the necessity to use things in my fridge. I like to call these “stone soup” recipes. Right now we have an abundance of squash and cauliflower on the farm (along with plenty of other goodies) so I decided to create something warm and fragrant and cozy for dinner. I used a delicata squash because I had one that needed to be eaten, but you could use whatever type of squash your heart desires!
While I was prepping my curry, my roommate and a couple of her couple friends came home and I got to feed them as well which is one of my favorite things to do!
Needless to say, this curry warmed my body and my soul just like I expected!
Jessica also mentioned a delicious looking recipe in her blog post. If you would like the recipe, click here: http://www.babble.com/best-rec
- 1/2 yellow onion
- 2 cloves garlic
- 2 tblsp olive oil
- 1/2 quart chicken or veggie broth
- 1 delicata squash, cubed (cut in half, slightly steamed and scooped from its skin)
- 2 medium potatoes, cubed
- 1 large carrot (cut in half and chopped)
- 1/2 large head of cauliflower
- 2 cups chard (washed, roughly chopped)
- 1 can coconut milk
- red pepper flakes
- curry powder
- salt and pepper to taste
- 2 cups of uncooked brown rice
- 4 cups water
- Bring water to a boil, add rice and reduce to a simmer, cover and monitor as you cook the rest of your meal
- Chop yellow onion
- KIDS! Crush garlic
- Saute onions and garlic in large pot/pan
- KIDS! Add broth and bring to a simmer
- KIDS! Scoop out squash
- Cube squash and potatoes and add to pot
- Cut up carrot and cauliflower and add to pot
- KIDS! Wash chard and tear into bite sized pieces and add to pot
- KIDS! Add coconut milk and spices
- Cook until squash and potatoes are soft
- Serve over brown rice