I love to experiment with new produce, but after tossing lots of spoiled veggies, I made a vow not to let the kabocha squash sitting on my counter go bad. Inspired by Thai curry, I threw together a delicious squash and pepper curry using our NYC Halal Cart Chicken blend and all I can say is I can't wait for next fall to stock up on more squash!
Asian Style Squash Curry
SERVES 6
INGREDIENTS
1 Tbs of oil
Medium onion, chopped
1 four pound Kabocha squash peeled and chopped into bite size cubes (can also use butternut squash)
1 red pepper cut into 2 inch strips
1 green pepper cut into 2 inch strips
4 garlic cloves, minced
1 Tbs peeled and finely chopped fresh ginger
2 Tbs Spice Tree Organics NYC Halal Cart Chicken blend
Salt to taste
14oz coconut milk
1 Tbs soy sauce
1/2 cup water
1/4 cup fresh cilantro, chopped
DIRECTIONS
Heat the oil in a pot until hot and then add the onion and cook until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
Add the NYC Halal Cart blend, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining salt, stir to combine, and bring to a simmer.
Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
Remove the pot from the heat. Sprinkle with the cilantro and serve immediately with cooked rice.
