Monthly Archives: January 2012

Cauliflower Squash Curry

The Weather has been a bit unpredictable here in San Francisco. Sunny and cool, or cold. Maybe rain. Today was warm and enjoyable but the rain will be back tomorrow. This weekend while I was weeding my garden I found a lot of chickweed growing in and around my kale, peas, and what never became of our squash. We picked some and ended up using it to top the nights dinner of Cauliflower and Squash Curry.  Here is the recipe:

1. Mix 2T Gluten Free Flour with

1/2 t Chili Powder
1T Coriander ground
1T Cumin Seed Ground
1t Mustard seed ground
1T Tumeric Root Ground
2. Blend in 1Cup Warm water slowly to form a paste and set aside.
3. Peel and slice 1 butternut squash into 1/2″ thick pieces (~2 Cups).
4. Heat 4T Coconut Oil, Ghee, or Veggie Oil in Wok or Large Sauce Pan.
5. Add 6-8 curry leaves and 1t Cumin Seeds (This part can be omitted if you do not have these items readily available).
6. Add Spice pase and simmer 5 mins. You may need to add hot water to keep the paste from thickening too much.
7. Add squash and 1 1/2 cups coconut milk (one can).
8. Bring to a Boil. Cover and reduce heat to simmer. Stirring occasionally to keep from sticking.
9. Separate 1 Head Cauliflower into florets (about bite size pieces). You can peel and use stems as well.
10. When squash is just tender, add cauliflower and cook 5-10 more minutes.
11.When the cauliflower is nearly done add 1 1/2 cups of cooked chickpeas (or 1 Can) and cook an additional 5-10 minutes.
12. Add juice of 2 lemons. Salt to taste. For garnish you can add unsalted cashews, and fresh, chopped dandelion greens, cilantro, or chickweed from your garden.
Serve as is or with Brown Rice.
Curry topped with Chickweed from my garden

Curry topped with Chickweed from my garden

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