Monday, October 3, 2011

Coconut Curry Squash Sauce Revisited: Now with Okra! [Vegan Mofo]

Vegan Mofo is continuing! I hope I can actually keep up with this but fear that I will fall off the map again, so to speak. Ah well, revel in more delicious food experiments!

I was gifted another butternut squash, so I decided to revisit the Coconut Curry Squash Sauce to see how to improve it.

This time around, I tried to write down a recipe. This is what I've got so far:

600g cubed butternut squash
60g onion
1 can (15oz?) coconut milk
15oz can garbanzo (chickpeas) drained and rinsed
2-3c baby spinach
.75 10oz frozen okra
2c broccoli
3t red curry paste
1t curry powder

Ok. So that's my made up recipe. I will say that this time around my coconut to squash ratio differed quite a bit. I used less squash and still the same amount of coconut milk (1 can) to see if the sauce could thin out compared to last time.

I measured the squash and onion, and had cans of garbanzos and coconut milk. Everything else is a guess/estimate.

I cubed up the squash, and steamed it until soft with some water. In a separate pan, I sweated finely and roughly chopped 60g of onions in some olive oil with salt.

I mashed the squash, then added the coconut milk and onion and curry paste. I pureed with my emulsifier blender until smooth.

I added the frozen okra and broccoli, and waited until they were almost done before adding the spinach and garbanzos. Throughout all of this I would add salt to taste. Really, vegetable broth or cubes would have been handy, but I had neither. I think that broth is the missing element in this sauce and will add depth and complexity to the flavors. Next time!

As the rest of the sauce was cooking, I made rice noodles (which takes all of 5 minutes, really).

I served the dish over noodles and used soy sauce and hot sauce to season further. I also served over brown rice after the rice noodles were gone. All delicious. I hope to continue to work toward an actual usable recipe with this one day, but it's getting better!

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