Curry Marinated Summer Squash
Here's a way to spice up a readily available vegetable. Depending on the accompaniments, it can be used as the main dish or on the side. Let the cut-up squash sit for a few hours to soak up the flavours of the curry combination for a tasty result. Adapted from naturallyella, this recipe is quick, easy and nutritious.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 medium yellow, Mexican or other summer squash
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon tumeric powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
pinch red pepper flakes (optional)
1 tablespoon olive oil
Ingredients to add as a Main Dish
3–4 handfuls of kale, spinach, lettuce or other green
1-2 cups chickpeas, cooked or canned, drained and rinsed
1/4 cup crumbled feta or ricotta
Balsamic or Lemon Vinaigrette, for serving - few drops of balsamic vinegar or squeezes of lemon juice and a drizzle of oil, combined (optional)
Method
Peel the squash and cut it into 1/4″ thick wedges.
In a bowl, blend the garlic and other spices together and mix in the olive oil. Toss the squash into the mixture until all the pieces are covered. Cover and let refrigerate for at least one hour or up to overnight.
When ready, heat a barbecue OR preheat an oven to 375˚.
Roast or bake the squash until tender and begins to brown, about 20-25 minutes. Remove and let cool slightly. The squash can be served as a side dish at this point OR:
Line a plate with the salad greens, then the chickpeas (see note about sauteeing). Top with the squash, then the feta or ricotta.
Drizzle with the balsamic or lemon vinaigrette, if desired.
Note: Add a bit of texture to the chickpeas by sauteeing them in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper.
Here's a way to spice up a readily available vegetable. Depending on the accompaniments, it can be used as the main dish or on the side. Let the cut-up squash sit for a few hours to soak up the flavours of the curry combination for a tasty result. Adapted from naturallyella, this recipe is quick, easy and nutritious.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 medium yellow, Mexican or other summer squash
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon tumeric powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
pinch red pepper flakes (optional)
1 tablespoon olive oil
Ingredients to add as a Main Dish
3–4 handfuls of kale, spinach, lettuce or other green
1-2 cups chickpeas, cooked or canned, drained and rinsed
1/4 cup crumbled feta or ricotta
Balsamic or Lemon Vinaigrette, for serving - few drops of balsamic vinegar or squeezes of lemon juice and a drizzle of oil, combined (optional)
Method
Peel the squash and cut it into 1/4″ thick wedges.
In a bowl, blend the garlic and other spices together and mix in the olive oil. Toss the squash into the mixture until all the pieces are covered. Cover and let refrigerate for at least one hour or up to overnight.
When ready, heat a barbecue OR preheat an oven to 375˚.
Roast or bake the squash until tender and begins to brown, about 20-25 minutes. Remove and let cool slightly. The squash can be served as a side dish at this point OR:
Line a plate with the salad greens, then the chickpeas (see note about sauteeing). Top with the squash, then the feta or ricotta.
Drizzle with the balsamic or lemon vinaigrette, if desired.
Note: Add a bit of texture to the chickpeas by sauteeing them in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper.