This curry is inspired by the stews of South India and can be prepared with other root vegetables also.
makes 4.5 cups | 30 minutes
3-4 cups assorted squash, peeled & cut into 1 inch pieces
2 Tbsp coconut oil
1 tsp salt
3 Tbsp coconut oil
1 tsp mustard seeds
pinch of asafetida
3 stalks kari leaves
1 cup red onion, finely chopped
2 Tbsp ginger purée
1 tsp coriander seeds, crushed
1 tsp chili powder
1/2 tsp turmeric
1 tsp salt
1 can coconut milk (14oz)
1 tsp fennel seeds, crushed
2 cups asparagus, trimmed and cut into 1 inch pieces
1/2 cup cashews, toasted and chopped
1/2 cup cilantro, chopped
Toss the squash with the coconut oil and salt and spread onto a parchment paper lined baking sheet. Bake at 350F for 12-15 minutes until the squash is golden bown and cooked through.
Heat up the remaining coconut oil and pop the mustard seeds and asafetida. Almost immediately add the kari leaves and fry them for 10 seconds. Add the chopped red onion and sauté at medium heat until the onions are soft.
Add the ginger, coriander, chili, turmeric, salt and coconut milk and bring the mixture to a gentle boil. Cover and simmer until the flavors have melded together, around 10 minutes.
Add the roasted squash, fennel seeds and cook for another 2-3 minutes. Add the asparagus and cashews and turn the heat off. Garnish with cilantro and serve.
ideas / variations
Add green peas instead of or in addition to asparagus.
Use almonds or pine nuts instead of cashews.
Try chopped basil instead of cilantro.