Cooking from the garden is a great feeling. The squash in this recipe, as well as the carrot tops, were picked right from our yard. Sadly, my tomatoes are all still green so had to used canned tomatoes from the store. I am sure this is in no way a traditional or proper curry, but it was delicious and helped us reach our daily servings of vegetables!
RECIPE: Squash Curry
Makes 4 Servings
Cast iron pan
1/2 Cup Rice
1 Cup Water
1) Chop up the squash and begin cooking it first. The squash will take the longest to cook through, so its important to get it into the pan before you prepare the other ingredients.
2) Start the rice cooking in the other pot with water. For white rice, I like to do a 2:1 water to rice ratio over a gentle simmer stirring occasionally.
3) Chop up the onion and stir it into the squash.
4) Dice up the garlic scape and add it to the vegetables.
5) Cut up the carrot greens and stir those in when the squash is beginning to soften.
6) Open the can of diced tomatoes and pour it over the mixture. Season with curry powder (I’m going to find a new mix, because I’ve had better then the penzy one we have.)
7) Stir and let the vegetables simmer.
8) To serve the rice a bit fancier, I scooped and compressed it into the 1/2 cup measuring cup before plating. It was like making a sand castle, and the result was a structurally sound rice mound.
9) Serve the squash curry next to the rice right before consuming.