Coconut Squash Curry (vegan)

I recently remembered a curry recipe my mom used to cook when I was a kid. I loved it for some reason, and she only made it every now and then because I don't think anyone else really liked it. It's funny how you all of a sudden remember a memory from when you were younger... I wonder if it is prompted by a smell, or taste, or an all-of-a-sudden need for comfort and the feeling of home. Whatever it is, I felt that I needed some comfort food for this cold January day. Comfort food doesn't have to be made with lots of butter, cheese and gluten, no...it can be made with coconut milk, warm spices and made with lots of love. This recipe is what my heart, and stomach were asking for and they didn't even know it. Delicious, and fulfilling.

The dish my mom made was a chicken curry dish with green beans, and rice...I think it probably had canned cream-of-something soup, mayo and maybe bread crumbs as a topping?! So, I couldn't reproduce that now and feel good about it, or have my body feeling good either. So, I came up with a better option for the gluten-free, dairy-free life... and it was fabulous. So good.

It was a perfect match to a cold snowy day. I had some winter squash frozen in the fridge, along with some frozen fresh organic green beans, so this was a simple put together meal... you just need a few minutes, and some curry powder. Also, a very budget friendly meal with a good serving of veggies and whole grains. If you want to cook some chicken or garbanzo beans to go along side of this meal to add a bit more protein, then go for it.

Coconut Squash Curry Recipe

1/2 cup of chopped yellow onion

2-3 cloves of garlic, minced

1 TB of olive oil

Saute the onion, garlic and oil in a medium to large pot, after 2-3 minutes of sauteing, then add the rest of the blended ingredients...

In a blender or food processor add the following ingredients and blend well...

2 cups of cooked and pureed winter squash (butternut or buttercup are best)

1- 1 1/2 cups of vegetable stock (this depends on how watery/creamy you want the sauce)

1 cup of canned coconut milk (or So Delicious Coconut Beverage would work, just much thinner and less fat and creaminess from the full fat canned coconut milk)

1 TB of Italian Herb Blend (or 1 ts. of each: oregano, basil and marjoram)

1 ts. of poultry seasoning

1 ts. of lemon black pepper (or just black pepper works too)

1/2 ts. of sea salt

1 TB of curry powder

After you blend all of the above ingredients, pour into the pot where the onion and garlic have been cooking. Work the sauce up to a bowl, and then simmer on low... this is when you can add the green beans...

1-2 cups of lightly steamed green beans (either fresh or frozen works here)

If you want to add different or more veggies to this dish, then go for it... no one is stopping you :)

All the while of cooking the sauce, you can be boiling some brown rice pasta... this sauce will feed about 2-4 people, so if you are making a meal for 4 or more I suggest you double the sauce recipe above and make enough noodles for all servings.

So, this dish is my new favorite comfort food recipe! I just finished a plate for lunch, and now I can't wait till I can eat the leftovers for dinner or lunch tomorrow. It is so yummy and perfectly warming for a cold day. I hope you try this simple, healthy recipe out and enjoy the comfort of staying warm in your own kitchen.

Much love to you today!

Stephanie

This recipe is posted on the Pennywise Platter at The Nourishing Gourmet