Gingery Acorn Squash And Potato Curry
Course: Side
Cuisine: Indian
Author: Vaishali Honawar
  • 1 acorn squash , peeled and cubed into 1/2-inch pieces
  • 2 medium potatoes , cubed and zapped in the microwave with a couple of tablespoons of water for five minutes
  • 1 tsp canola or other vegetable oil
  • 1 tsp mustard seeds
  • 12-15 curry leaves
  • 2 tbsp grated ginger
  • 2 dry red chillies
  • 1 medium onion , diced
  • 1/2 tsp turmeric
  1. Heat the oil. Add the mustard seeds and when they pop add the onions, curry leaves and red chillies.
  2. Saute until the onions turn translucent. Now add the turmeric and ginger and saute for another minute.
  3. Add the cubed acorn squash, stir to coat with the spices, then add 1/2 cup of water. Bring to a boil, then lower the heat to a simmer, cover with a lid and let it cook about 7-10 minutes or until the squash is fork-tender.
  4. Add the cooked, cubed potatoes and stir well together. Add salt to taste.
  5. Garnish with some mint or some coriander, if desired.
  6. Serve hot.