Recipe Day: Kid-friendly Curried Veggies

I really like recipes with curry powder. But I especially like spicy curry powder, which hasn’t been an option ever since LP decided he didn’t like things spicy. It’s really the only thing he is picky about, and it is pretty reasonable, but I did miss my curry powder, and I found the few mild ones we tried rather lacking. Then I had an amazing curry dish made by a friend’s mom, that included pumpkin, tofu and . . . yummy curry powder! I resolved to make a version I could serve everyone for dinner. It includes a recipe for our own curry powder that is heavy on cumin, by far our favorite spice. Here is the result – a little on the mild side, but still delicious. It was a hit with everyone, including the kids!

Kid-Friendly Curried Squash (and other yummy veggies!)

Servings: 4
Time: 1 hour
Difficulty: easy
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Ingredients:

2 TB of mild curry powder (see recipe below)
5 cups of of cubed squash (I used 2 small acorn squashes, but you could also use butternut or other similar squash)
3 medium celeriac root, cubed (we had some celeriac in our CSA box. You could also use yukon gold or russet potatoes)
1 bunch of kale, chopped
3/4 cup of water
1 can (1 and 1/2 cups) of coconut milk

Directions:

1) Put the cubed squash and celeriac in a large saucepan or dutch oven. Cover with water and a 1/4 tsp salt. Bring to a boil, then cover and turn to a simmer. Simmer just until the squash and celeriac can be pierced with a fork (from 20-30 minutes depending on what squash you are using).

2) Sprinkle the curry powder over veggies and stir to mix. Pour in the coconut milk. Stir to combine. Now, put the chopped kale on a layer on top of the veggies. Cover and simmer for an additional 20 minutes.

3) Uncover and stir. Season with salt and pepper if desired. Serve over rice or quinoa. This also makes a great make-ahead meal since curry only gets better the longer it sits around!