Acorn Squash & Spinach Curry
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2 teaspoons vegetable oil
1 tablespoon yellow mustard seeds
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon red pepper flakes
1 can diced tomatoes, lightly drained
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups vegetable broth
2 large acorn squash, peeled, seeded, and chopped (about 2 lbs of cubed squash)
2 (10 oz) packages frozen spinach
1 tablespoon freshly squeezed lime juice
Salt & Pepper, to taste
1. Preheat a large pot over medium heat. Pour in 1 teaspoon of the oil and swirl to coat the bottom of the pot. Add the mustard seeds, then cover pot and wait about 1 minute, until you hear the seeds start to pop. Let the seeds pop for about 30 seconds, with the pot still covered, shaking occasionally to prevent them from burning.
2. Add the other teaspoon of oil to the pot and saute the garlic, ginger, and red pepper flakes for one minute. Add the diced tomatoes and stir to deglaze the pot. Let tomatoes cook for about 3 minutes, then add curry, cumin, and salt. Stir to mix ingredients
3. Add in the squash and vegetable broth, then turn up the heat to high and bring mixture to boil. Once boiling, lower the heat to simmer and cook, covered, for 15 minutes. Uncover pot and stir to combine.
4. Add the frozen spinach and mix so that spinach is covered by broth. Cover and cook for about 8 minutes or until spinach has thawed. Mix well so that spinach is incorporated into curry.
5. Cook curry, uncovered, for another 8-10 minutes, or until spinach is completely thawed and squash is tender. Stir occasionally while cooking.
6. Stir in the lime juice, and season with salt and pepper, to taste.
Nutrition Information--approximately 140 calories per serving