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Gingery Acorn Squash And Potato Curry

Course: Side
Cuisine: Indian
Author: Vaishali Honawar

Ingredients

  • 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

Instructions

  • Heat the oil. Add the mustard seeds and when they pop add the onions, curry leaves and red chillies.
  • Saute until the onions turn translucent. Now add the turmeric and ginger and saute for another minute.
  • 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.
  • Add the cooked, cubed potatoes and stir well together. Add salt to taste.
  • Garnish with some mint or some coriander, if desired.
  • Serve hot.