Curry in a Hurry

Earlier this week, when I was in the pain cave with a cold and had an overabundance of acorn squash, I came across the PERFECT recipe from Meghann at Meals and Miles…and was really excited about it.

The time stamp on my initial tweet was probably 10 AM.

So excited that I started tweeting about dinner…at just about lunch time.

After work, I headed to the supermarket to pick up one item I needed to complete Meghann’s chili. When I arrived home, I opened my cabinets to find that I was out of a few key ingredients…like cumin…and black beans (I never run out of black beans!!)

That’s where the improvisation came in and Meghann’s chili turned into Dani’s Curry in a Hurry.

Apparently this recipe is the gift that keeps on giving (and morphing). Meghann adapted her acorn squash chili recipe from one she found on delicioustv.com and I adapted this recipe from Meghann, and took it from a chili to a curry. Trust me it’s good-one of my guy friends took a taste and said “you have to send me this recipe!”

So here it is!

Curry in a Hurry

servings: you’ll have lunch and dinner for a while.

Ingredients

2 acorn squash (or is that sqashes)
1 T. vegetable oil
1 large yellow onion, peeled and diced
3 cloves garlic, peeled and minced

  • I just throw these ingredients in a food processor and mince until they’ve reached my desired size.

2 T. cayenne powder
3 tablespoons curry powder
dash of ground cinnamon
1 28 oz. can diced tomatoes, pulsed in food processor
1 cup uncooked brown rice
1 can organic kidney or baked beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
Salt and pepper to taste

  1. Preheat the oven to 375.
  2. Cut the acorn squash in half with a large knifes, scoop out the seeds with a large spoon, remove the stringy innards, and place the squash halves open side down and bake until the flesh is soft, about 30-45 minutes.
  3. Remove the squash from the oven and put it aside to cool. Make sure you flip over the squash so the heat will escape from the inside.
  4. While squash is cooling, heat olive oil over medium heat in large pot and add onions and garlic.
  5. Sautee until soft, then add pureed tomatoes.
  6. Add spices, turn heat to low and allow mixture to simmer for about 20 minutes.
  7. Meanwhile, in a small pot combine 2 cups of water with rice and boil covered over medium heat.
  8. After about 20 minutes, rice should be tender. Pour off excess water and cook the rice uncovered until the leftover water has evaporated.
  9. Add rice, beans and chickpeas to tomato onion mixture and allow to cook on medium heat until flavors are combined. Add more curry, salt and pepper to taste. I like a lot of curry so feel free to go nuts bananas.
  10. Score acorn squash into 1 inch cubes and separate from skin. Add to tomato rice mixture.
  11. Stir and allow to cook for 5 more minutes over medium heat.

Enjoy! This also tastes better the day after…and even better the day after that, so you’ll be set for a few meals!

+If you want to know more about Meghann and her blog, “Meals and Miles”, check out  my interview with her for “Ask A Blogger”!

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