Fall Cooking With CurryOctober 17, 2012
Fall Cooking With Curry
This time of year is so fantastic for squash, but it can get boring always mashing it or roasting it plain. If you are looking to add a little "kick" to your squash, this is the right recipe for you. It’s easy and the colors look amazing on a fall dinner plate.-Rachel Girardi, MSc.
Roasted Spicy Curry Butternut Squash
Makes 3-4 servings
- 1 medium butternut squash
- 1/2 medium red pepper, diced
- 1 medium onion, diced
- 1/2 tsp cumin
- 1/2 tsp medium curry powder
- 1 tsp coconut oil
- 1 tbsp extra virgin olive oil
- Chili peppers (to taste)
- Preheat oven to 400 degrees.
- Line a baking dish with parchment paper.
- Heat a small pan to medium heat and add coconut oil.
- Once hot, add diced peppers and onions, cumin, curry powder and chili peppers. Sautee until lightly browned (approx 5 minutes).
- While pepper and onion is sauteing, slice squash into 1.5″ rounds. Scoop out the seeds of the pieces that require it.
- Place squash in a single layer in the baking dish.
- Drizzle squash with olive oil.
- Top with pepper and onion mixture.
- Bake in the oven for approx 50 minutes (or until squash is tender).
ABOUT THE AUTHORRachel Girardi, MsC graduated with a Masters in Psychology from the University of Western Ontario in 2007. Her philosophy is that fitness, nutrition and lifestyle cannot be looked at in isolation. She combines her love of fitness and good food to help her clients improve their health and the quality of their lives. Her main goal is to figure out how to fit “healthy” into your life while still letting you live it.
Read more articles by Rachel!
Curried Pumpkin Soup…Shades of Fall
This soup screams autumn, but it’s wonderful anytime! I love the sweet/spicy flavor and the richness the coconut milk gives. The peanut butter is optional and, depending on the mood I’m in, I’ll either add it or leave it out. The soup is fantastic either way! Serve this with a plate of fresh veggie sticks and some hot-from-the-oven oatmeal or bran muffins for your family. -Linda Farnsworth
Makes 10 serving about 3/4 cup each
- 2 tablespoons butter or olive oil
- 1 cup diced onion
- 1 clove garlic, minced
- 2 tablespoons flour
- 3 cups chicken broth
- One 15-ounce can pumpkin puree
- 1 1/2 cups unsweetened coconut milk
OR fat-free half & half OR evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon fresh grated nutmeg
- 1 teaspoon sweet curry powder
- 1 tablespoon honey OR agave nectar
- 2-3 teaspoons Splenda (I like mine on the sweet side)
- Pinch of cayenne or red chili powder – optional (the heat is wonderful if you use the coconut milk – gives an India/Thai flavor)
- 1-2 tablespoons creamy peanut butter – optional
- Melt butter or oil in a stock pot.
- Add onions and garlic and cook over medium-low heat until onions are transparent and very soft.
- Whisk in flour and cook for two minutes, stirring frequently.
- Whisk in broth, pumpkin puree, half & half, salt, pepper, nutmeg, curry powder, honey, and Splenda, and cayenne, if using.
Over medium heat, stirring very frequently, let soup come to a boil. Boil, stirring for two minutes or until thickened. Add the peanut butter, if desired. Heat through. (At this point, you could puree it for a super silky-smooth texture.) Serve with chopped peanuts and a grating of nutmeg on top.
Nutritional Info Per Serving
Calories 160; Protein 5 grams; Fat 11 grams; Carbs 10 grams
ABOUT THE AUTHORLinda Farnsworth had RNY in 2004 and lost 208 pounds. Linda loves to cook and create recipes, so she was concerned with her new way of life that hobby would be behind her. On her blog, Eating Well...Living Thin, you will find something that everyone you cook for will love plus serving suggestions. She now believes healthy eating CAN include comfort food!
Read more articles by Linda!
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|