Alright, as most of you know I don’t ever follow an exact recipe, and since I’m no curry expert I probably broke countless rules and traditions. The result didn’t taste too bad though!
There are a lot of ingredients that went into this, but the basic idea is fairly straight forward.
Ingredients
1 acorn squash
1/4 chopped sweet onion
3 cloves diced garlic
1 tbs. diced ginger
1/2 cup chopped carrots
1/4 cup sliced bamboo shoots
Spice Mix (see below)
2 tbs. rice vinegar
1 tsp. soy sauce
1 tsp. lime juice
1/3 cup chopped bell pepper (I prefer orange)
1/2 cup sliced mushrooms
1/2 cup sliced yellow squash or zucchini
1/2 cup coconut milk
Spice Mix
1 tbsp. brown sugar
1 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. tumeric
1/2 tsp. ground black pepper
dash nutmeg
dash clove
Directions
Halve acorn squash and remove seeds. Slice bottom and top just enough to sit flat. Roast face down in oiled baking dish at 350 degrees for 20 minutes.
Remove some of the flesh from the acorn squash and return to oven face up with oven turned off.
In a large skillet, saute onions in vegetable oil until translucent.
Add acorn squash, garlic, ginger. Continue stirring until garlic begins to brown. (About 2 minutes)
Add carrots and bamboo shoots. Continue cooking until carrots are tender. (About 4 minutes)
Stir in Spice Mix and rice vinegar, soy sauce, and lime juice.
Add bell pepper, mushrooms, and squash/zucchini. Continue cooking for about 2 minutes
Add coconut milk and reduce temperature to medium low. Allow to cook for 5 more minutes, and cool for 2 minutes.
Serve in beautiful acorn squash bowls, and take mouth-watering photos.
