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11th Nov

2013

squashcurryORIG

Cooking your way through cold and flu season

As much as possible, I try to eat the fruit and veg that are in season in my area. Luckily I live in California so I have a wider variety to choose from than my east coast family. Regardless, one thing we have in common is winter squashes. There are so many to choose from and so many ways to cook them that it’s easy to keep it interesting. Plus they’re always easy to find organic so you don’t have to go spend a fortune at Whole Foods. Needless to say I have been making a LOT of squash lately and it’s not even Thanksgiving yet! Over the next few months I’ll be posting a bunch of squash recipes so we can all eat seasonally, organic and affordable while staying strong for the winter.

This first recipe is perfect for a season in which cold and flu germs are starting to multiply. The onion and garlic provide natural antiviral and antibiotic compounds, the ginger is a natural antihistamine and anti-inflammatory and the spice blend in yellow curry (turmeric, cumin and cayenne) helps keep us warm while fighting infection, not to mention all the beta-carotene and antioxidants in our main ingredient!

The best part is it’s simple and inexpensive. Make a big pot and you can have it for breakfast, lunch and dinner all week.

Winter Squash Curry (makes about 4-5 servings)

1 squash of any kind (acorn, butternut, delicata, sugar pumpkin, kabocha)

1 onion diced

2 Tbl diced ginger

2 cloves diced garlic

1 can coconut milk

1/2 cup vegetable stock (or more, if you want it less thick)

2 Tbl ghee (or olive or coconut oil to make it vegan)

2-3 tsp yellow curry powder (or more to your liking)

1-2 tsp sea salt depending on your liking

First, roast the squash. You can keep the skin on and scoop it out after it’s cooked, or if using delicata/sugar pumpkin keep the skin on!

In a medium size pot, heat the ghee and add onion, garlic and ginger. Let it cook for a few minutes, then add the curry powder and cook a few more minutes.

Next add squash, veg stock and coconut milk and let simmer about 15 min so the flavors can blend. Finally, transfer to a blender or use an immersion blender and blend it all up (or skip this step and have it a bit chunky). That’s it! Eat it like soup or pour it over rice, lentils, quinoa, buckwheat, noodles… see where I’m going with this?

A few things I like to add to mix it up from week to week (just toss them in after you blend it all up):

Toasted cashews

Roasted apples and pears

Roasted yams and almonds

Cheers to a healthy week!

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Comments

Melanie Savio

2013-12-11 18:17:30 Reply

This is absolutely delicious! We were blessed to have it prepared for us by Dayva. I haven’t tried it on my own yet, but I am sure it will become one of our “comfort foods”.

Leslie

2014-01-04 19:10:31 Reply

Perfect food to make if you have a cold! I just made this and I love the way it is warming my body from the inside out. Hopefully it will kick this cold!!

    Dayvacare

    2014-01-04 19:21:06 Reply

    I hope it will too Leslie! I also hope you can take a nice long sleep after you eat it. A sure way to kick a cold :)

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