Summer Squash Curry, Shellfish Optional
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Coconut oil
- 1onion, chopped
- Salt and pepper
- 1teaspoon grated garlic
- 1tablespoon grated ginger
- 1serrano or bird’s-eye chile pepper, finely chopped
- 1tablespoon turmeric
- 1tablespoon fish sauce or light soy sauce
- Zest and juice of 1 lime
- 1can coconut milk (about 13.5 ounces)
- 2pounds small summer squash, cut in 1-inch cubes, slices or wedges
- 1cup shelled peas (optional)
- 2pounds mussels (optional)
- 1pound squid (optional)
- Mint leaves, for garnish
- Basil leaves, for garnish
- Cilantro sprigs, for garnish
Nutritional analysis per serving (6 servings)
457 calories; 25 grams fat; 19 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 35 grams protein; 1210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
- Step 2
Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
- Step 3
Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
- Step 4
Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
- Step 5
Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.
Private Notes
Comments
"Curry" isn't a thing. It's a generic term for a range of spice and chile mixtures. Ginger, garlic, and turmeric, as in this recipe is more of a southeast Asian curry. Cumin, coriander, and turmeric are the core of many Indian curries. "Curry powder" is an invention of Europeans.
Where's the curry in this recipe for "Summer Quash Curry?
the combination of garlic, ginger, chile and turmeric make it a perfectly valid curry dish.
This was very bland and mostly flavorless. The seasoning is completely overwhelmed by the squash and protein.
Made it with scallops and squid. Once again, the NYT Cooking app hits it out of the park Such a joy to have a font of recipes that are consistently spectacular. Whatever I have on hand, or in my garden, I just plug it into the app. And, Shazaam!!
Lovely sauce! Mussels and squid are really not crucial for this dish to work, although shellfish goes nicely.
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