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September 21st, 2012 by Gwynne Monahan

Clio #currycookoff: Kelsey’s Curry Recipe

Many of you enjoyed our #currycookoff post, and asked for the recipes. First up is Kelsey Millar’s curry recipe, a vegetarian curry which the judges called “sweet.” 

Ingredients

1 buttnernut squash (or pumpkin if it is in season).
1 large red onion, chopped roughly.
4 cans coconut milk (or cut back by the equivalent amount of veggie stock for lower fat option).
2 small cans of tomato paste.
2 red peppers, julienned.
1 cup chopped snow peas.
1 bunch worth of stripped cilantro leaves.
3/4 cup chunky organic peanut butter (add 2 tsp sugar if unsweetened).
6 chilies (use whichever you want on the heat scale, and deseed or leave them in. My fav is deseeded anchos, but serranos works too).
1 stalk of lemon grass, bruised and chopped, then tied into a loose bundle with cheesecloth.
Juice and rind of 2 limes.
3 whole roasted garlic bulbs.
3 tbs minced fresh ginger.

Cooking Instructions

1. Roast squash or pumpkin at 400F, face down on a tinfoil cookie sheet for 30 minutes. Wait until it cools enough to handle, then peel the outer skin off and roughly chop.
2. Roast the garlic bulbs (trust me, it’s so worth it): http://whatscookingamerica.net/rstgarlic.htm
3. Add coconut milk, tomato paste, lime juice and rind, and peanut butter in the crockpot and whisk together.
4. Peel garlic cloves, and roughly chop. Try to resist urge to eat them right then and there.
5. Add squash, onion, peppers, snow peas, cilantro, chillies, ginger, lemon grass bundle, and garlic cloves to the crockpot. 
6. Cook on high for 4 hours. 

**Remove lemon grass bundle before eating**.

You can add balkan-style yogurt if you want right before serving if you use a lot of veggie stock instead of the coconut milk to make it creamier.