Fall Cooking With Curry

October 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

Ingredients

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)

Directions

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 AUTHOR

Rachel 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

Curried Pumpkin Soup

Makes 10 serving about 3/4 cup each

Ingredients

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

Directions

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 AUTHOR

Linda 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!

Fall Cooking With Curry