Paleo Southern Indian Squash Curry
2013-03-25- Cuisine: Asian, Indian
- Course: Side Dish
- Recipe Type: Comfort Food, Easy Entertaining, Gluten Free, Lactose Free, Paleo, Vegetarian
- Ingredients: Butternut Squash, Coconut Milk, Coconut Oil, Ginger Powder, Sliced Almonds, Spinach, Yellow Onion
The inspiration for this dish was a recipe that I found in the Penzeys Spice Catalog. I only changed a few ingredients to make this recipe Paleo, but did make a major change in the cooking of the butternut squash. I decided to roast the chunks of butternut squash instead of sauteing the pieces in the skillet. Even though they took a little longer than 30 minutes to roast in the oven, you can multitask in the meantime! After the other ingredients are prepped in the pan, the squash cook only for a few minutes longer so that the flavors can meld properly.
I have yet to take this advice personally, but in a pinch, buying already peeled and cubed butternut squash can be a huge time-saver! Peeling and cubing a raw butternut squash can be a little challenging because they can literally be difficult to cut. However, if you view it as a little arm workout, it will save you a few extra minutes at the gym! Also, watch your fingers! Make sure you have a firm grip on the squash because it can get slippery after you peel it.
I served this delicious vegetarian side dish with my Paleo Chicken Tikka Masala and Cauliflower Rice.
Ingredients
- 1 large butternut squash, seeded and cubed
- 1-2 tbs coconut oil
- 1 large yellow onion, diced
- 1 tsp garlic powder (or granulated garlic)
- 1 tsp ginger powder
- 1/2 tsp crushed red pepper flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1/2 tsp ground turmeric
- 3/4 cup full-fat unsweetened coconut milk
- 1.5-2 cups baby spinach, roughly chopped
- 1/4 cup sliced almonds, toasted
- dried cilantro, for garnish
Instructions
- 1. Preheat the oven to 400 degrees
- 2. Peel the squash, cut it in half, scrape out the seeds, then cut the flesh into cubes
- 3. Place the squash cubes on a nonstick aluminum foil lined roasting pan, and drizzle about 1 tablespoon of coconut oil over the squash
- 4. Season the squash with salt and pepper, toss them until well-coated, then roast for 30-35 minutes
- 5. Meanwhile, 1-2 tablespoons of coconut oil in a large nonstick skillet on medium/med-high heat
- 6. Add the chopped onions, and cook for 2-3 minutes
- 7. Reduce the heat to medium-low and add the garlic powder, ginger powder, red pepper flakes, coriander, mustard seeds, turmeric, and stir frequently for about 10 minutes or until onions are soft and translucent
- 8. Add the roasted squash and coconut milk, stirring gently to incorporate all the ingredients (5-10 minutes)
- 9. Place almonds in roasting pan and place in oven for 3-5 minutes (or until slightly toasted)
- 10. Add the chopped spinach, and stir until the spinach is slightly wilted, then remove from heat
- 11. Serve with almonds and dried cilantro sprinkled on top
- 12. Enjoy!