Hello beautiful people,
After a very relaxing, sunny, and perfect long week-end, I really craved curry! After a hiking Saturday, I made a big bucket of soup… which was really good, but that’s what we ate for the past 2 days. So tonight I thought I would cook something a little bit more consistent. This is what I came up with!
Here is what you will need:
- 1 onion, in chunks
- 3 bamboo shoot heads thinly chopped (I usually buy the vacuum sealed one of my Asian market, but you could use one can of already chopped up bamboo shoots.)
- 1 delicata squash thinly sliced (these have a really mild, nutty flavour, but their texture is just dreamy. Very smooth and tender, they are my favourite squash!)
- 1 red bell pepper, chopped up.
- 1/2 cup almonds (I soaked mine overnight and removed the skin, but you could use them just soaked, or even switch them for cashew nuts if you prefer.)
- 1 tbsp tahini paste
- 1/4 cup chopped parsley
- 2 tbsp almond butter
- 1 tbsp olive oil
- 2 tsp turmeric powder
- 1 tsp curry powder
- 1 chunk raw ginger finely chopped or pureed (about 1 tbsp)
- salt to taste
- rice or mung bean noodles to serve
- 1 cup water
Here is what you need to do:
1- In a large sauce pan or wok set on medium heat, put the olive oil and let it warm up.
2- Add the onion and toss around until they are translucent.
3- Add the finely chopped ginger, turmeric powder, curry powder, tahini and almond butter and water. Mix until you get a smooth sauce.
4. Add the chopped vegetables (bell pepper, squash and bamboo shoots) and the almonds. As everything is very thinly chopped, it should take about 15-20 minutes to cook. The sauce should cover the vegetables. Let it simmer gently until the squash it tender.
5. In the meantime, cook the noodles according to package instructions. I used Korean mung bean noodles because they add a bit of protein, and I love their texture, but you could use any type of noodle you like, rice, or even pasta.
6. Once everything is cooked, toss in the noodles and parsley, and stir to make sure everything is well coated in sauce.
You could also add red pepper flakes, sriracha or cayenne pepper, but I wanted mine mild for tonight. I really enjoyed this noodle dish. It was very quick and easy to prepare, and I think it looked very sophisticated and impressive. Anyways, my belly is happy!
I hope you give this a try! If you do, please let me know and share some pictures! Also, give me some inspiration and tell me what is your favourite curry dish!
Have a nice week 🙂
4 thoughts on “Delicata Squash Curry”
Hearty and delicious! Glad i found your awesome blog!
🙂 I hope you will find recipes to try out!
I know I definitely will!
I also run a blog centred on all-things gluten! please check it out! 🙂