This simple vegan curry was a hit with both Michael and myself. It’s full of Indian spices, and was delicious when served over rice. Though the recipe originally called for zucchini as the main ingredient, we chose to use a kabocha squash instead, which is a Japanese pumpkin. One unique feature of kabocha squash is that the skin is edible — you can simply wash it and then it’s ready to cook and eat. We think it was the perfect substitution for this recipe, but feel free to use zucchini, cauliflower, or another vegetable if you prefer.
Kabocha squash curry
By Jane and Michael’s Gourmet Extravaganza (Adapted from the Best Ever Indian Cookbook)
- 1 small kabocha squash (about 1 1/2 lbs), washed and cubed
- 2 Tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 can (14.5 oz) diced tomatoes
- 2/3 cup water
- 1-2 Tbsp chopped fresh cilantro
- 1 tsp garam masala
Heat oil in a large frying pan. Add the mustard and cumin seeds and cook until they begin to sputter, about 2 minutes. Add the onion and garlic and cook for about 5 more minutes. Add the turmeric, chili powder, ground coriander, ground cumin, and salt and fry for 2-3 minutes more.
Add the cubed kabocha squash to the pan and cook for 5 minutes, stirring occasionally. Pour the diced tomatoes and water into the pan and stir. Cover and simmer for 10 minutes.
Gently stir in the fresh cilantro and garam masala. Simmer for 5 minutes, or until squash are tender. Serve with naan and/or rice.