corn, sweet onion and squash curry

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recipe from gourmet.com, adapted from Jamie Guerin, Whitehouse-Crawford, Walla Walla, Washington

recipe for Jamaican curry powder here.

yields: 4 to 6 servings
Ingredients
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
 
Directions
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.
 
Notes:
sub vegetable oil for butter to make completely vegan.
Categories:
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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