Gourmet's Southeast Asian Squash Curry

Submitted by Vicki Kaye

"from Gourmet 2008"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 1 dish
• Serves: 4

ingredients

• 1 1⁄2 tablespoons olive oil, divided
• 1 1⁄2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
• 3⁄4 teaspoon cumin seed
• 1 medium onion, thinly sliced
• 1 (14 ounce) can unsweetened coconut milk (divided)
• 1 1⁄2 - 2 tablespoons red curry paste
• 1⁄3 cup water
• 1 cinnamon stick
• 3 whole cloves
• 5 ounces spinach leaves, five cups packed
• 1 tablespoon fish sauce
• 1⁄4 cup cashew nuts, roasted, salted, chopped

directions

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
2. Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
3. Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
4. Serve with jasmine rice.