Happy Meatless Monday!
Have you ever had a cuisine that you loved, but that you didn’t dare try making yourself, for fear of royally screwing up? That’s me with Indian food. I love it, but find all the spices and various daals intimidating. So until very recently I only indulged in my favorite curries on the rare occasion we’d eat out.
Then one day I found myself with an over-abundance of acorn squash and an extra head of cauliflower. I knew they’d make an awesome curry, paired with lentils. So I decided to get a little daring. And I’m so glad I did! Indian food isn’t intimidating at all! It’s fun and delicious!
I know purists say you shouldn’t use curry powder, but rather the individual spices, and grind them yourself. But I’m not a purist. Not yet, anyway. I’m just a busy mom wife student that wants to feed my family healthy, nutritious food that tastes amazing! Mission accomplished.
Cauliflower and Squash Curry
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon crushed ginger
- 1 small-medium acorn squash, peeled and cubed*
- 2 cups cauliflower (or broccoli, if you prefer)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 1 cup dried lentils
- 3-4 cups vegetable broth
- *Use whatever squash floats your boat!
- First, cook a big batch of brown rice. You don’t need directions, you know what to do 🙂
- Meanwhile, in a large pan, sautée the chopped onion and garlic in a little vegetable broth, about 4 minutes.
- Add ginger, squash, and your vegetable, sautée another 4 minutes, adding broth as necessary.
- Add your spice mix to the pan and combine well. Add tomato paste, remaining broth, and lentils. Cook 20-25 minutes, until broth is absorbed and lentils are soft.
- Season with salt and pepper as desired. Serve over hot rice. For the grown up palates in our home, we add some crushed red pepper flakes.
Indian food is a great choice for meat-free days! I hope you’ll give it a try, and break out of your comfort zone in the kitchen, too!
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