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.
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
- Preheat the oven to 375.
- 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.
- 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.
- While squash is cooling, heat olive oil over medium heat in large pot and add onions and garlic.
- Sautee until soft, then add pureed tomatoes.
- Add spices, turn heat to low and allow mixture to simmer for about 20 minutes.
- Meanwhile, in a small pot combine 2 cups of water with rice and boil covered over medium heat.
- After about 20 minutes, rice should be tender. Pour off excess water and cook the rice uncovered until the leftover water has evaporated.
- 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.
- Score acorn squash into 1 inch cubes and separate from skin. Add to tomato rice mixture.
- 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”!0