Easy and Economical Curry from Cherry Sprout Produce

cherry sprout produce curry

Prep time: 15 minutes          Cook time: 25 minutes

Serves: 3-4 people              Cost: about $9-$11


1-2 Tablespoons of your favorite Thai and True Curry Paste

1 can coconut milk

½ cup water

**optional 1 Tablespoon tamari

1 Sweet Dumpling squash (or other thin-skinned variety like Delicata or Sugar Dumpling)

¼ to ½ pound crimini mushrooms or white mushrooms

1 medium shallot

1 bunch green kale

Halve squash lengthwise and scoop out the seeds.  Cut the stem and hard blossom end off and slice squash into ¾ inch cubes.  When using a thin-skinned variety like those suggested, you don’t need to skin the squash.  The skin will soften to a lovely creamy texture when cooked.

Peel shallot and slice thin.  Rinse, drain and slice mushrooms.  Rinse, drain, de-stem and coarsely chop kale.

Combine coconut milk, curry paste, water and tamari (if you like) in a medium saucepan.  Stir paste to dissolve and bring to a simmer.  Add squash, shallots and mushrooms, cover and simmer 20 minutes or until squash is soft.  Add kale and simmer 3-5 minutes longer, or until kale has wilted.

Serve hot over your favorite rice or rice noodles.


Comments Off on Easy and Economical Curry from Cherry Sprout Produce Original post date: Wednesday, January 23rd, 2013