curry
vegetables
butternut squash
pilaf
healthy recipes
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How to Make Carrot and Butternut Curry

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"John and I eat meat-free several times a week," says Rach. "We do eat meat—we're omnivores, we eat a little bit of everything—but it's just better for the planet to try to eat a little less." This is one of their favorite meatless meals. In fact, they like it so much, Rach made it three or four times within several weeks! She serves the squash, carrot and apple curry with a smoked almond-studded rice pilaf, raita and naan. Rach calls it gorgeous, healthy and fulfilling and says, "You're going to feel so good about eating it in so many ways!" 

Pro Tip from Rach: She likes to garnish the raita-covered naan with Boondi Masala, "little curry-spiced chickpea puffs," for extra flavor and texture. You can find them at Indian grocers and online. "Of course, you can make these," she says, "but why, when you can buy them?" 

For more curry inspiration, check out Rach's Chicken-Apple Curry and Japanese Curry Ramen. 

Ingredients

For the Curry Spice (or use 3 tablespoons Floyd Cardoz's Goan Masala by Burlap & Barrel or other curry blend of choice):
  • 2 teaspoons coriander seeds 
  • 2 teaspoons cumin seeds 
  • 2 teaspoons fenugreek seeds
  • 1 teaspoon dried fenugreek leaf
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns 
  • 1 teaspoon caraway seeds
  • 1 teaspoon allspice berries
  • 3 cardamon seed pods
  • 3 cloves
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon ground turmeric
For the Carrot and Butternut Squash Curry:
  • 4 tablespoons butter
  • 1 butternut squash, peeled, seeded and diced ¾ inch (about 1 ½ pounds)
  • 1 pound yellow and orange carrots
  • 1 turnip, diced ¾ inch
  • 1 onion, chopped
  • 2 crisp apples, diced ¾ inch
  • Salt and pepper 
  • 2 inches ginger, finely chopped
  • 4 cloves garlic, chopped
  • 3 tablespoon Curry Spice (above), homemade or store-bought
  • 3 tablespoons flour
  • 1 quart vegetable stock
  • 1/3 cup mango chutney (Rach likes Patak's)
  • 10-12 curry leaves, optional
For the Raita and Naan: 
  • Non-aerosol cooking spray
  • 1 bunch scallions, trimmed and halved across or coarsely chopped
  • 1 japaneno, coarsely chopped, optional
  • Salt and pepper
  • 1 cup cilantro and mint combined, packed
  • Juice of 1 lime
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 2 cups Greek yogurt
  • 4 garlic naan
  • Boondi masala, optional
For the Rice Pilaf with Smoked Almonds: 
  • 2 tablespoons butter
  • ½ cup fideo or broken pieces of thin spaghetti
  • 1 ½ cups white rice
  • Salt and pepper
  • 2 ¼ cups vegetable stock
  • ½ cup smoked almonds, finely chopped

Yield

Serves: 6

Preparation

For the curry spice, toast all the spices except for cayenne and turmeric in small pan over medium heat until fragrant. Grind in spice mill and mix in cayenne and turmeric.

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For the carrot and butternut squash curry, melt butter in large, deep skillet over medium-high heat. Add squash, carrots, turnip, onion and apples, season with salt and pepper and soften 5 to 6 minutes, covered. Add ginger and garlic, then curry spice and soften 3 to 4 minutes more. Add flour, then stock, chutney and curry leaves (if using) and simmer 20 minutes. 

For the raita and naan, heat a small cast-iron skillet over high heat. Spray pan, char scallions and jalapeno (if using) and season with salt and pepper, then add them to food processor. To the onions and jalapeno, add herbs, juice of 1 lime, clove of garlic, cumin and yogurt and process into a sauce. To serve, griddle the naan over high heat and top with raita and boondi masala (if using) or pass at table.   

For the rice pilaf, in a saucepan or skillet with lid, melt butter and toast pasta until golden. Add rice, season with salt and pepper and add stock. Bring to boil, reduce heat to low and simmer 15 to 18 minutes. Add the almonds, mix and serve.