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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 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.
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.