Kabocha Madras Curry
photo by kittycatonline.com
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 kabocha squash (typical 2-3 lb size)
- 1 medium onion
- 59.14 ml flaked coconut
- 14.79 ml Madras curry powder
- 14.79 ml ginger (1 thumb)
- 3 garlic cloves
- 4.92 ml garam masala powder
- 2.46 ml salt
- 2 Thai red chili peppers
- 453.59 g plain yogurt
- 14.79 ml olive oil
directions
- Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
- Use a vegetable peeler and peel the skin.
- Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
- Dice the squash into bite-sized cubes.
- Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
- Pre-heat oven to 350 degrees F.
- Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
- Dice one medium onion into medium-sized pieces.
- Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
- Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
- Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
- Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
- Add in onions, ginger, chilies, and garlic.
- Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
- Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
- Keep stirring so the cubes get coated with the curry powder.
- Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
- Stir that goodness up but don't let it overheat.
- Add in 1/4 cup of flaked coconut, preferably unsweetened.
- Cook the whole mess for a couple of minutes, and dinner is ready.
- Serve over rice and enjoy.
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