curried cabbage and butternut squash

This curried vegetable dish is a variation on aloo gobi, a classic Indian dish with potatoes, cauliflower, and a signature yellow color thanks to turmeric and other spices. We had a huge amount of butternut squash and cabbage in our farm share at the end of the summer, so this was my attempt to make use of the excess vegetables in a creative manner. The combination of green chili, whole spices, garlic and ginger makes this a very satisfying yet light entree. I would recommend serving over white rice with a bright white wine to balance the spice. 

  • Butternut squash (3 cups, chopped into small cubes)

  • Green cabbage (1 large head, chopped)

  • Fresh ginger (2 teaspoons, ground or 1 1-inch piece, peeled)

  • Garlic (6 cloves)

  • Hot green chilies, such as jalapeno (2 whole)

  • Coriander (1 tablespoon, ground)

  • Cumin (2 teaspoons, ground)

  • Turmeric (1 teaspoon, ground)

  • Cayenne pepper (1 teaspoon)

  • Canola oil (2 tablespoons)

  • Brown mustard seeds (2 teaspoons)

  • Dried red chilies (2 whole)

  • Red tomatoes (4 large tomatoes, chopped; or 2 tablespoons of tomato paste)

  • Garam masala (1 tablespoon)

  • Fresh cilantro (1/3 cup, chopped)

  1. Preheat the oven to 350 degrees.

  2. Roast the chopped butternut squash in a baking dish covered in aluminum foil for 30 minutes. Remove the squash from the oven and set aside. 

  3. Core the cabbage and roughly chop. Set aside.

  4. In a small food processor, puree the ginger, garlic, and jalapenos. Remove the paste to a small bowl and add the ground spices, including coriander, cumin, turmeric, and cayenne. Mix well with a spoon.

  5. Heat the canola oil in a large pot over medium heat. Add the mustard seeds and whole dried chilies. The seeds will begin to sizzle and pop; when they do, add the ginger-garlic paste.

  6. Add the chopped cabbage, roasted squash cubes, and tomatoes. Simmer over low heat for 30 minutes to allow the flavors to combine and the vegetables to cook down.

  7. Add the garam masala, plus additional salt if desired. At this point, the curry can be set aside for several hours until ready to serve. Reheat and serve over white rice. Garnish with fresh cilantro.

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