I’ve always loved the kicky spice of curry and was intrigued with the idea of combining it with yellow squash. I made my own vegetable broth instead of purchasing the canned variety; that contributed to the health factor. Hubby’s question when I served it: “Is anything about this not healthy?” Nada, nada.
Roasting the squash in the oven before pureeing part of it enhanced the flavor. And talk about colorful! This fairly danced off the table with its color burst. Fragrant, too! Wondrous aromas filled the house while the stew was cooking.
Yellow Squash and Curry Stew
2 pounds yellow squash, coarsely chopped
1 medium-sized sweet onion, coarsely chopped
1 pint grape tomatoes
3 garlic cloves, thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons kosher salt, divided (or salt substitute)
3 cups organic vegetable or chicken broth, divided
2 tablespoons butter
1 tablespoon fresh lime juice
1/2 cup torn fresh basil
1/4 cup loosely packed fresh flat-leaf parsley leaves
Preheat oven to 450 degrees. Toss together first 7 ingredients and 1 teaspoon salt. Arrange in a single layer in a 15-by-10-inch jelly roll pan. Bake at 450 degrees for 30 to 35 minutes or until vegetables are tender and lightly browned. Stir halfway through roasting process. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until all is smooth. Divide remaining squash mixture among 4 shallow soup bowls. Stir together vegetable puree and remaining 2 cups broth in a 3-quart saucepan; bring to a boil over medium heat. Stir occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 teaspoon salt. Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs; serve immediately. Makes 4 servings. (Source: Southern Living, May 2013)
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