It’s been awhile since I recipe-d at you all –sorry an old Onion joke– but I keep meaning to take pictures of stuff I am making and then forgetting until it’s done or possibly all eaten.
Lately, I’ve been scrapping together dinners from pretty random things and feeling a bit uninspired by it all, but this one was worth sharing. Sweet and spicy, warm and healthy. Perfect for November. Omg it’s November.
Butternut Squash Curry
2 cups butternut squash soup*
2 cups (about 1/2 head) cauliflower
1 medium onion, chopped in big pieces
1 red pepper
2 large carrots, cubed
1 cup shelled edamame
1 cup paneer cubes**
2 tbsp hot red chili paste (less or more depending on how hot you prefer)
1 tbsp garam masala
2 tbsp curry powder
1/2 tsp salt
1. Preheat oven to 400 F. Cut your cauliflower into small florets and toss with just a drizzle of olive oil and a dash of salt. Cut your red pepper into bite-size pieces and toss in olive oil. Bake both on a cookie sheet for 10-15 minutes until slightly brown. Set aside.
2. In a large skillet over medium heat, cook your carrots in olive oil, stirring occasionally, until tender and and reduce to medium low. Add your onions and cook until softened and starting to brown, stirring frequently. Add cauliflower, pepper, edamame and stir until combined. Mix in masala and curry.
3. Add butternut squash soup, stir to combine. Let simmer for about 5 minutes and then mix in red chili paste and paneer cubes.
4. Serve over jasmine rice or with naan.
*Butternut Squash Soup
I made my own soup for this, well actually, I used leftover soup for this. I recommend doing that.
Simply roast a whole butternut squash at 400 F for about 35-45 min, in large chunks, scrape the flesh from the skin into a saucepan, add 2-3 cups of vegetable broth (depending on the relative size of your squash) and 1 cup of coconut milk. Heat over medium-low and then blend with an immersion blender or mixer (you could pour into a blender, but then I’d recommend pureeing before you heat) and season with a little curry powder and cinnamon.
You can make your own paneer! I promise! It must be the world’s easiest cheese. You simmer some milk, you add some buttermilk and voila! Stir your curds, strain them into cheesecloth, a dash of salt, squeeze, set them under something heavy. Done. It’s so simple. I used the recipe and instructions here, at The Flourishing Foodie.