This one’s a seasonal curry this time. I think I’ve made something from almost every one of Chef Michael Kiss’s cooking classes I’ve attended at the Old Town Whole Foods. I like his food philosophy: “An onion is an onion.” Using what’s available to you will create a unique dish with your personal touch. Since I’m just about incapable of following a recipe to a tee (I have opinions about what I put in my mouth. Strong opinions.)—or a tea—I like that advice.
Carnival Squash Green Curry
Modified from "Jamaican Coconut Curry Tofu" on the handout from "The Spice of Life with Your Cooking Coach, Michael Kiss."
1 carnival squash
1/2 tablespoon coconut oil, melted
16 ounces light coconut milk
2 cups water
3 cloves garlic
2 tablespoons Thai green curry paste
1 bay leaf
1 cup green lentils, rinsed and sorted
1 cup kale
1 cup water
1 head savoy cabbage
Kosher salt to taste
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Cut the squash in quarters and brush each quarter with a little coconut oil. Place rind-side-down on the sheet and roast in the oven for 30 minutes or until tender.
While the squash is roasting, in a blender or food processor, blitz the coconut milk, 2 cups of water, onion, and garlic until uniformly combined and foamy. Heat a large pot over medium heat. Add the curry paste and toast for a minute. Add the onion mixture, lentils, and bay leaf and bring to a boil. Reduce to a simmer and simmer for 30 minutes.
When the squash is tender, remove it from the oven, let it cool to a temperature where you can handle it, and then peel it. Break it into the size chunks you desire and add it to the lentils (anytime during the lentil-simmering).
After the curry has simmered for 30 minutes, blitz kale and 1 cup water and add to the pot. In a blender or food processor, shred the cabbage (if using a Vitamix, this is a “wet chop”). Add the cabbage (drain if necessary). Cook on medium heat for 5 to 10 minutes or until cabbage is tender. Taste and add salt to your preference. Turn off the heat and serve.
I served mine with waaaayy-too-lightly toasted squash seeds and cornbread. I learned how to toast them properly from this recipe. I question whether the soaking actually does anything. I know soaking helps break down phytic acid in grains, nuts, and seeds, making them more digestible, but I don’t think the soaking in the roasted pumpkinseed recipe helps with removing the squash innards.
The bread in the curry picture is Molasses-Caraway-Buckwheat-Black Bean Cornbread. That’s what happened to my other can of black beans I was looking for this weekend.