South Indian Squash Curry with Jasmine Rice

South Indian Squash Curry

with Jasmine Rice

Group Created with Sketch. 45 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving

Along the balmy, tropical coast of southwestern India, coconut grows abundantly. It’s no surprise, then, that it’s a fixture of local cuisines. Tonight’s recipe is inspired by “molagootal” (a dish that’s emblematic of the region’s home cooking), which typically features mildly sweet squash simmered with coconut, cumin and mustard seeds. When cooked, mustard seeds turn enticingly nutty and lend a pleasant crunch—a perfect complement to soft, fluffy jasmine rice.

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Prepare the ingredients:
1 Prepare the ingredients:
Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Brown the squash:
3 Brown the squash:

While the rice cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened.

Start the curry:
4 Start the curry:

To the pan, add the garlic, ginger and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) to the pan; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) If the curry seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished curry between 2 dishes. Garnish with the cilantro. Enjoy!

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2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the rice:
Brown the squash:
3 Brown the squash:

While the rice cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened.

4 Start the curry:

To the pan, add the garlic, ginger and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) to the pan; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) If the curry seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished curry between 2 dishes. Garnish with the cilantro. Enjoy!

Plate your dish: