Our Veggie Kitchen

Last weekend, I bought a big hubbard squash.  I made a batch of squash casserole, chopped some more up for the freezer and saved some for a curry this weekend.  I thought the sweetness from squash and sauteed onions would go perfectly with hot, pungent curry spices.  I ended up a bit pressed for time and just used plain ole curry powder, but it turned out really good, and, in the end, a pretty simple meal.   My favorite use of tempeh is simmered in coconut curry, so it was a natural complement to the squash.



Squash Curry
2 tbs vegetable oil
2 medium onions, halved & sliced into half rings
1 tbs ginger, minced
3 cloves garlic, minced
6 cups winter squash (hubbard, butternut, etc), peeled & diced into large chunks
12 oz tempeh, cubed
1 small can (5.5 oz) coconut milk
3 cups water
1 1/2 tbs curry powder
1 tsp hot chili powder (I used 3/4 tsp chili powder & 1/4 tsp cayenne)
1/4 tsp salt
1 stick cinnamon (3-4 inches)
4 cardamom pods
1 cup soy yogurt

Heat the oil over medium-high heat. Saute the onions, stirring frequently until they have browned. Stir in the garlic and ginger and cook for another minute, until aromatic. Pour in the coconut milk, water and spices. Add the squash and bring to a boil. Then, gently stir in the temeph. Cover and simmer, stirring occasionally (gently), for about 20 minutes, until the squash is tender. Stir in the yogurt and bring back to a boil. Remove from heat and pick out the cardamom pods and cinnamon stick and serve, poured over rice.

5 servings:  370 cal (22g fat, 32g carbs, 18g protein)