There is an evolution to my writing. As I have created the categories listen on my home page, I have reviewed each one and found that they as I move through each category they resonate with my own healing process. It feels like me, and blogging here is beginning to feel like home.
This post doesn’t have a lot of text, but I hope the ideas will come as I continue to record the recipes that are made in my kitchen on repeat.
You can read more about my health and wellness journey organized by the category: More About Me
Janey Bement Photo
It feels so good to finally have this recipe written down.
I’m recording this recipe in 2022. I originally received it from inside the pages Medical Medium Life-Changing Foods published in 2016. I’ve been making this recipe for over five years now. It is a family favorite. The Flavor is rich, but mild. I can get the kids to eat it no problem! I did find the original recipe to be unmanageable. Although I am sourcing where I received the original idea, I have adapted the recipe to make it possible that I can pull it off if I start the day ahead. Because of my chronic pain, I have had to adapt recipes to spend less time on my feet preparing food. If you are dealing with a chronic illness, or have limited time, I do recommend preparing the squash, potatoes and carrots the day before finishing the recipe. This recipe takes another level of involvement. I promise the effort will pay dividends! The recipe always provides leftovers as well!
Persons
10
Serving Size
1 cup
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Ingredients
1 Orange-fleshed squash or pumpkin (varieties listed in the notes section), prepare according to the instructions
4 medium potatoes, large dice
3 large carrots, roughly chopped
1 teaspoon coconut oil
2 yellow onions, diced
4 cloves of garlic, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon sea salt
2 (16 oz cans) full-fat coconut milk
1 squeeze honey (1 tablespoon is the approximate measurement. I encourage an educated guess!)
Chopped cilantro for garnish
1 lime, cut into wedges
Instructions
I recommend the squash be roasted before finishing the recipe. It is easier to scoop out if it is cooled. To roast the squash:
Preheat the oven to 400 degrees. Use a large chef knife to cut open the squash or pumpkin. If using a Hubbard Squash drop it on a hard surface (like a tile floor or the sidewalk outside) and pick up the pieces. Roast some of the larger pieces for this recipe. (For more instructions see the note section.) Scoop out the seeds. Then place the pieces of squash (or pumpkin) on a baking sheet lined with parchment. Place in the pre-heated oven. Roast for 40 to 45 minutes. (If it is a smaller squash like and acorn squash roast closer to 35 minutes.) After 40 minutes of roasting time I always press on the squash (or pumpkin) and feel if I can press into it. If the shell is flexible and if my finger can press down slightly into its shell it is usually done.
Pull out of the oven and allow the squash (or pumpkin) to cool on the counter top. (After it has cooled, store in the fridge if using at a later time.)
While the squash (or pumpkin) is roasting prepare the steamed potatoes and carrots. (I have a steamer basket that fits in the bottom of my stainless steel pot. I have found this method of steaming the most consistent to get an even texture in each potato cube.)
Wash and dice each potato. They should be cut in fairly large cubes for this recipe.
Put 2 cups of water on the stove on high heat. Place the steamer basket in the pot with the water. After the water comes to a boil add the diced potatoes into the steamer basket. Put the lid on the pot and set a timer for eight minutes.
During those eight minutes, peel and cut the carrots. Place them on a cutting board and move your knife down the board as you rock it back and forth. Cut carrots into small round disks.
After the eight minute timer rings, open up the lid on that pot. Move the carrots from the cutting board into the same pot with the potatoes. Return the lid and steam the carrots with the potatoes for three more minutes. (Check the water level. Make sure there is enough water left to continue to steam for the remaining three minutes.)
When the three minutes has expired, pour the carrots and potatoes in a colander over the sink. Rinse with cold water. (If waiting for the next day to finish this curry pause here. Place the steamed potatoes and carrots in a container. Allow them to cool in the fridge.
For the curry base: In a large saucepan or pot add a teaspoon of coconut oil. Turn the stove top heat to medium-low.
Dice and add the onions into the heated pot. Stir regularly as they sauté. Cook onions for about 5 minutes.
In the meantime, chop the garlic. When the onions begin to be translucent or clear add the garlic and grate the ginger right into the pot. (I encourage you to guess on the measurement to save time!)
Stir in the garlic and ginger. You don’t want this mixture to brown, so lower the heat if the onions seem to be getting any color to them.
Add the curry powder and sea salt.
Open and pour the two cans of coconut milk into the pot.
Squeeze in a tablespoon of honey. It is ok to guess here!
Stir to combine. Allow all of the curry base to heat up.
After all the base ingredients are warm, add the steamed potatoes and carrots.
The last step is the spoon the squash (or pumpkin) right out of its shell. I like big chunks the size of a spoon. I love if the squash has a slight bite or texture to it still.
Stir to combine all the ingredients together. If the squash was well cooked, it may crumble and add a thick creamy texture to the curry. If the pumpkin or squash seems a little under cooked, place a lid on the pot and let it steam in the curry about 15 more minutes to soften up.
Serve after the squash, potatoes and carrots are heated up on low. Serve at this time or keep the curry on a low heat for up to an hour. I like to serve it with jasmine rice, chopped cilantro and lime wedges. It is really wonderful as thick soup.
Notes
Whenever I get to a Trader Joes store I make sure to pick up enough cans of coconut milk for my food storage. Their coconut milk doesn’t have added ingredients and is always reasonably priced.
I can often find gum-free coconut milk on the shelf at the grocery store. Sometimes it is clearly labeled that is is pure coconut milk. Read the ingredient list on each can to find the most pure option. (Gum’s don’t affect me much, so if that is the only option you can find, try it out! I do try to eat food that is closest to its source, without any additives.)
The original recipe calls for a Japanese Squash (Kabocha Squash). These Kabocha Squash have the most incredible, buttery rich-creamy texture. I do recommend using the squash you have on hand. In the climate where I am raising my children there are a variety of winter squashes. In this recipe I have used a Red Curry Squash, pieces of a Hubbard Squash, pieces of a Banana Squash, Acorn Squash and a Sugar Pumpkin. These are all great options. (In the picture I used a lumpy pumpkin that I had for a fall decoration. It had a wonderful flavor and a perfect texture!)
I’m linking a post from a fellow blogger that wrote a post on Blue Hubbard Squash. For a measurement for this recipe I would consider how many cups of squash you would like in the final curry. My recommendation would be about 4 cups. After the squash has roasted and cooled, measure it out. You may not need to use all the squash that has been roasted.
I eat the leftovers from this meal for lunch for multiple days after preparing it. It can be frozen for a future meal as well.
Adapted From: Williams, Anthony, Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables, Hay House Inc., 2016, pg[↩]
I love how beautiful it looks served in the pumpkin shell!
Thank you! It is so nice to see a comment from a friend!