corn, sweet onion and squash curry

  • Currently 4/5
recipe from, adapted from Jamie Guerin, Whitehouse-Crawford, Walla Walla, Washington

recipe for Jamaican curry powder here.

yields: 4 to 6 servings
2 tbsp unsalted butter
4 ears corn, kernels cut from cob
1 medium yellow squash or zucchini, cut into 1/3-inch dice
1 Walla Walla or other sweet onion, halved and sliced
1 garlic clove, minced
1 (1-inch) piece peeled ginger, grated (2 tsp)
1 tsp Jamaican curry powder
2 tbsp dry white wine
1 c well-stirred canned unsweetened coconut milk
few drops Jamaican hot sauce, or to taste
1. heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides. cook corn, squash, and onion, stirring occasionally, until softened, 6 to 8 minutes.
2. add garlic and ginger and cook, stirring, 1 minute.
3. add Jamaican curry powder, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, 1 minute.
4. add wine, then stir in coconut milk and bring to a boil, stirring and scraping up any brown bits.
5. season with hot sauce, salt, and pepper.
sub vegetable oil for butter to make completely vegan.
Cuisine   CaribbeanDish   Side Dish
Cooking Method   Pan FriedMain Ingredient   Vegetables
Prep Time   45 minutesCooking Time   less than 15 minutes
Features   Dairy-Free, High-Fiber, Low-Calorie, Low-Fat, Vegan, Vegetarian

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