Winter Melon Curry
6 servings
servings10 minutes
active time40 minutes
total timeIngredients
2 tablespoons coconut or avocado oil
1 small onion chopped
3 cloves garlic minced
1 teaspoon freshly grated ginger
2 sprigs of thyme
2 tablespoons curry powder
1/2 teaspoon ground cumin
1 (14-ounce) can coconut milk
2 pounds winter squash peeled and chopped
1 1/2 cups vegetable broth or 1 1/2 cups water plus 1 vegan bouillon
1 green onion chopped
1/2 teaspoon Salt to taste
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 2 minutes.
Stir in garlic, ginger, thyme, curry powder, and cumin. Cook until fragrant, about 1 minute.
Stir in the winter melon chunks to coat with the seasonings.
Add the coconut milk, vegetable broth and bring to a boil. Cover saucepan and reduce heat to simmer for about 30 minutes or until the sauce thickens to your desired consistency.
Add green onion, salt, and pepper—season to taste. Serve hot.
Notes
Very good.
Added a can of chickpeas for protein
Didn’t have curry powder so assembled my own based on internet substitutes - too much coriander powder for me, so balanced it with garam masala. Next time will use garam masala with cumin powder, turmeric and dash of allspice.
Also, lessen the veggie broth to 1 cup.
Nutrition
Serving Size
-
Calories
208
Total Fat
17.3
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
11.9
Dietary Fiber
-
Total Sugars
-
Protein
2
6 servings
servings10 minutes
active time40 minutes
total time