Red Kuri Curry
The Japanese squash called Red Kuri is large, tear-drop shaped and as red-orange as an autumn sunset. Its flavor is a good foil for the intricate spicing of a curry dish.
Ingredients
1 small Red Kuri Pumpkin squash (about 4 pounds)
4 Tbsp. sunflower or vegetable oil
1 ½ cups chopped yellow onions
3 chopped banana peppers (or 2 finely chopped jalapeños)
1 Tbsp. minced garlic
2 bay leaves
1 Tbsp. sweet paprika
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 tsp. ground turmeric
1 ½ tsp. salt
1 ½-2 cups vegetable or chicken stock
Freshly ground black pepper
Crushed red pepper flakes (optional)
Cooked rice
Garnish: chopped fresh basil, cilantro or parsley
Directions
Halve or quarter squash, scrape out seeds with a spoon, and carefully cut off rind with a sharp knife. Cut squash meat into 2-inch chunks. Heat oil in large sauté pan over medium-low heat. Add onions, banana peppers, garlic, bay leaves, spices and salt. Sauté until onions begin to soften, 4 to 5 minutes, taking care not to let them brown.
Stir in squash pieces and toss to coat them well with the spices. Add stock, bring to simmer, cover and cook over medium heat until squash is tender, 20-30 minutes. Uncover and simmer hard until liquid is reduced and slightly thickened. To thicken further, smash some of the squash against sides of pot. Stir in salt and black pepper to taste, and if you want a spicier dish, add some crushed red pepper flakes.
You can serve it right away or let it cool off and develop more flavor, then reheat it again just before serving. Serve over hot cooked rice and sprinkle with fresh herbs.
Suggestions
Most any winter squash will substitute nicely here.
For a vegetarian dish, use vegetable stock in place of chicken stock.
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