Recipe by justcallmetoni
This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I’m posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.
Top Review by CulinaryQueen
Photo-Tag Game August 2007 - We enjoyed this, but thought it was very hot/spicy although it did have a nice flavor. I used a large red onion, a tsp. of red chili flakes and half the amount of curry powder. I did not make rice with this, but probably should have. Both DH and I thought that boneless chicken added to it would be really nice also. I did have to cook for an additional 15 minutes for the butternut squash to become tender. Will definitely try this again, but make some alterations to try and tone down the heat a bit. Thanks Toni!
- 1 large onion, peeled and quartered
- 5 garlic cloves, peeled and smashed
- 1 dried chilies or 1 teaspoon dried red chili pepper flakes
- 2 tablespoons canola oil
- salt and pepper (to taste)
- 1 tablespoon curry powder (more to suit your taste)
- 1 cup chopped tomato (fresh or canned, reserving liquid)
- 1⁄4-1⁄2 cup water
- 1 1⁄2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
- 1 lime, cut into wedges
Directions See How It's Made
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.