Winging It: Summer Squash Curry

The end of the summer is always a bittersweet time in the kitchen.  I look forward to heartier meals of winter squash, pumpkin, apples, cabbage, sausage, red meats, etc. but I also try to hang on to the last bit of summer produce for as long as possible.  


We had a ton of leftover rice from when we had beef enchiladas the other night, (I never make the right amount, there is always way too much or not enough) so we decided that we needed to use that up.  We also had a few summer squash on the counter that needed to be used before they got all shriveled.


Wade and I originally planned to make Madhur Jaffrey’s recipe for Mushroom Curry, subbing out  the mushrooms for summer squash, but as usually happens when we cook together, the dish turned into something completely different altogether.  It was spicy, filling, and complex, and luckily also super easy.


•1 large zucchini, sliced
•1 large summer squash, sliced
•1 1/2 inch piece fresh ginger
•1 large onion, cut into large chunks
•3 cloves garlic, peeled
•2 Tablespoons vegetable oil (or ghee, if you have it)
•1/2 cup plain yogurt
•1 medium to large tomato, chopped finely
•2 teaspoons ground coriander
•1/2 teaspoon tumeric
•1 teaspoon cayenne pepper
•1 teaspoon ground cumin
•Salt and Pepper to taste
•1 teaspoon garam masala
•A handful of fresh, chopped cilantro
•Cooked rice


Pulse the ginger, garlic, and onion together in a food processor until very, very finely chopped.  Heat the vegetable oil in a large skillet over medium high heat. Saute the sliced squash just until it starts to soften.  This should only take about 3-4 minutes.  You don’t want to overcook the squash. Remove the squash with a slotted spoon and set aside.  

Add the onion mixture to the skillet and cook, stirring occasionally, until the onions begin to brown.  Add the yogurt, a little at a time, until thoroughly incorporated into the onion mixture.  Add the chopped tomato. Add all of the spices, except for the garam masala and stir well.  Add the squash back into the sauce and heat through.  Stir in the cilantro and garam masala just before serving. Serve over rice.  

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