Coconut Squash Curry

This was our first year growing Cucuzza squash, and let's just say, they really like it here.

You might have seen how to take care of a few from our Italian Cucuzza Soup recipe, but we still needed to cook up about ....mmm...20 more. I made about 6 batches of this curry and froze it for the winter. It is creamy, warming and totally delicious. Serve it up with some jasmine rice or chapatis for a great meal. 

Ingredients

  • 1 Cucuzza squash ( skinned, seeded and cut into 1/2" cubes)
  • 1-2 medium tomatoes
  • 1 onion diced
  • 1 TBSP Turmeric powder
  • 1 TBSP Cumin powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • coconut oil
  • 1 thai chili or serrano pepper
  • handful of thai basil
  • 1 can of coconut milk
  • Himalayan salt

Instructions

  1. Heat 2 TBSP of coconut oil in a large pan with mustard and cumin seeds. Heat until the seeds stop popping (you may want to cover the pan while the sputtering happens).
  2. Add the onions and cook for a few minutes till they brown. Throw in the turmeric and cumin ( I usually am pretty liberal with my seasonings here so season to taste). 
  3. Add the squash and tomatoes and chopped up spicy pepper. Throw in a few pinches of salt.
  4. Saute for a few minutes then add the whole can of coconut milk. You can use light coconut milk but I find the whole coconut milk to be so much better. 
  5. Stir, cover and simmer for about 15 minutes.
  6. Chop up the thai basil and add.
  7. Taste and add more seasonings as needed.
  8. Freeze in quart containers or eat up!