OK, I don't know what to name this recipe... Potato-Squash Curry?

But it's really good, and VERY, VERY simple!

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed (1 inch pieces)
• 2 lb yukon gold (or red) potatoes, scrubbed and cubed (about the same amount as the squash)
• 1 14oz can diced tomatoes
• 1-3 TB minced ginger (to taste - more is spicier)
• 1-3 TB minced garlic (ditto)
• 1-3 TB curry powder (ditto ditto) [just a note: I used hot curry powder, and the full amounts - Mmmmmmm!]
• 2 TB oil

All right, the method: heat the oil over a med-high flame, and add the garlic and ginger. Sauté for about 3 minutes and add the curry powder. Stir well and toast until the curry is fragrant, maybe 1 minute. Add the potatoes and squash and stir to coat with the spices, then add the tomatoes, including any liquid. Bring to a boil, then reduce heat to low and cover.

If it seems too dry when you're bringing it to a boil, add just a little stock or water, but remember that the potatoes and squash will give up a fair amount of liquid. However, if you want this soupier (instead of the almost country-hash-browns texture I got), add all the liquid you want before bringing to a boil. I suspect this would make an excellent creamed soup!

I can also see adding some chopped onions to the sauté, and then garnishing with fresh chopped cilantro, green onions or parsley.

Anyway, cook this covered on low for about 30 minutes, until the potatoes are done. I found that the squash cooked more quickly, so you may want to add them after the potatoes have cooked for 5-10 minutes - but it's your choice. I rather liked the slight firmness of the potatoes surrounded by the falling-apart-squash. It was almost like a sauce...

Anyway, as Alton Brown might say, this is GOOD EATS!!!

Comments

[Denita TwoDragons]

1.

Try adding some extra cumin to the curry mixture--I've found that it really enhances the creaminess of whatever you're cooking. And I bet you could garnish it with a combo of cilantro and some very thinly-sliced red onion for sweetness and heat. Make it slightly soupy, serve with slices of curried chicken breast, and add a hearty flatbread to soak up the extra juices. Or stuff inside a pita...

OK, if I don't stop myself soon, I'll have another massive craving to contend with! *DROOL!*

--TwoDragons

[HannahJ]

2.

I'm drooling too! :)

I've had something very similar to that. Orange makes people hungry, so pile on the squash!