September 21st, 2012 by Gwynne Monahan
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.”
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.
- 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.
- Roast the garlic bulbs (trust me, it’s so worth it): http://
- Add coconut milk, tomato paste, lime juice and rind, and peanut butter in the crockpot and whisk together.
- Peel garlic cloves, and roughly chop. Try to resist urge to eat them right then and there.
- Add squash, onion, peppers, snow peas, cilantro, chillies, ginger, lemon grass bundle, and garlic cloves to the crockpot.
- 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.