Before we tackle anything else, let’s focus on the popular term we all know as curry, a food group that could be classified as its own with various meanings and recipes worldwide. Curry often refers to the mixture of seasonings and a stew made with vegetables, meat, and lots of spices. From India to China, Japan, and Jamaica, the idea of what "curry" means has definitely evolved. What are the different kinds of curries? There are many answers to this question. Often, Indian curries are made with cumin, ginger, and turmeric, to name a few, and a base of coconut...
Before we tackle anything else, let’s focus on the popular term we all know as curry, a food group that could be classified as its own with various meanings and recipes worldwide. Curry often refers to the mixture of seasonings and a stew made with vegetables, meat, and lots of spices. From India to China, Japan, and Jamaica, the idea of what “curry” means has definitely evolved.
What are the different kinds of curries?
There are many answers to this question. Often, Indian curries are made with cumin, ginger, and turmeric, to name a few, and a base of coconut milk or tomato. Although curry seems to be the general term, it’s not actually used in India. Jamaican curries are heavy on turmeric and allspice. Thai curries are typically classified as massaman, panang, yellow, red, and green, considering the different ingredients such as lemongrass, chiles, shrimp, coconut milk, and peanuts. Japanese curries are made with a roux base.
Ingredients
- 1large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
- 5 Tbsp.neutral oil, divided
- Kosher salt
- 1large red onion, coarsely chopped
- 5cloves garlic, minced
- 2 Tbsp.curry powder
- 2(13.5-oz.) cans full-fat coconut milk
- 1large bunch of curly kale (about 6.5 oz.), roughly chopped
- Juice of 1 lime
- 1/4 c.chopped fresh parsley
- 1/4 c.sunflower seeds
- Cooked rice, for serving
Directions
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- Step 1Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.
- Step 3Add squash and lime juice to skillet and stir to combine.
- Step 4Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.
- Step 5Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.
James Anderson
Jessica Williams
Michael Johnson
