Kabocha Squash Curry with Roasted Brussels Sprouts and Farro

Kabocha Squash Curry sauce tops hearty farro and is finished with roasted brussels sprouts. This squash curry is easy to make, is super healthy, and tastes amazing!
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

The end of the month is rapidly approaching, which means it is time for Mystery Dish! Today’s recipe is a little bit different than what I usually make. I am recently obsessed with Indian food and curry, and so I was very excited to try a recipe using curry! I hadn’t really eaten Indian food until about 2 years ago. Once I tried it though, I was hooked. The spices used are so flavorful and rich and delicious.

The title of this dish is a mouthful – Kabocha Squash Curry with Roasted Brussels Sprouts and Farro – but I couldn’t leave any of the ingredients out of the name! It is surprisingly simple to make, and is super healthy. This is a great “starter” dish for those who are new to curry and Indian food (like me!)

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com
Marcie from Flavor the Moments was our lovely host this month. Our choice of ingredients was:

pork
fennel
kabocha squash
hard apple cider
heavy cream
orange
farro
hazelnuts
quince
thyme
maple syrup
brussels sprouts

I knew that I HAD To make something with kabocha squash. I LOVE the stuff, and as I talked about here and here, Kabocha Squash Toast is my favorite restaurant dish in all of NYC.

So now for the building blocks of this dish.

The squash curry sauce. The roasted brussels sprouts. And the Farro.
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

The squash curry is really easy to make, and is actually super healthy. First, saute some onion in a little butter. Then add the kabocha squash and some chicken broth, and simmer until the squash is tender.

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

After that, blend the mixture together and then add red curry paste, tumeric, curry powder, and coconut milk. Simmer together for about 10 minutes and you are done!! The squash curry sauce is so flavorful and delicious – I could eat that plain as soup!

But it makes for a heartier meal if you put it on top of some cooked farro, and top it with some roasted brussels sprouts. Roasted Brussels Sprouts are definitely my favorite veggie – I love them!

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro | ChezCateyLou.com

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro

Kabocha Squash Curry sauce tops hearty farro and is finished with roasted brussels sprouts. This squash curry is easy to make, is super healthy, and tastes amazing!

Ingredients

    For the Squash Curry
  • 4-5 cups peeled, cubed kabocha (half of one large squash)
  • 1 large yellow onion, roughly chopped
  • 1 tablespoon butter
  • 1 ½ cups chicken or vegetable broth
  • 1½ tablespoon red curry paste
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • dash of cinnamon (optional)
  • ½ cup coconut milk
  • For the Brussels Sprouts
  • 1 lb brussels sprouts
  • 1.5 tablespoons olive oil
  • salt and pepper
  • For the Farro
  • 1 cup farro

Instructions

    For the Squash Curry
  1. Heat a large nonstick skillet over medium heat. Melt butter and sauté onion for about 4 minutes, until translucent. Add squash and broth and let mixture simmer, covered, for 10 minutes or until squash is softened (test it with a fork). Transfer the entire mixture to a blender or food processor and puree until smooth. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk. Stir or whisk until smooth and creamy. Let mixture simmer for about 10 minutes.
  2. For the Brussels Sprouts
  3. Meanwhile, preheat oven to 400 degrees F. If the sprouts are large, cut in half. Otherwise, leave them whole. Place sprouts on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for about 30 minutes, stirring every 10 minutes, until golden brown.
  4. For the Farro
  5. Meanwhile, prepare Farro according to package directions.
  6. To serve, spoon some farro into a bowl. Top with a generous serving of squash curry and place brussels sprouts on top.

Notes

Recipe adapted from Pinch of Yum

http://chezcateylou.com/kabocha-squash-curry-farro/

Here are the awesome dishes made by my other blogger friends for Mystery Dish!
Baked Apple Donuts with Maple Glaze by Yummy Healthy Easy
Baked French Toast Casserole by I Want Crazy
Hazelnut Maple-Glazed Cinnamon Rolls by I Dig Pinterest
Hazelnut Macarons with Pumpkin Maple Filling by Baking a Moment
Honey-Thyme Roasted Pork Tenderloin from The Pajama Chef
Italian Sausage and Ravioli Skillet by Simply Gloria
Maple Glazed Fennel and Brussels Sprouts by The Well Floured Kitchen
Pear Hazelnut Bread with Orange Maple Glaze by Blahnik Baker
Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts by Flavor the Moments
Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette by Joyful Healthy Eats
{Vegan} Orange Hazelnut Maple Cinnamon Rolls by Sweet Tooth Life
Chocolate Orange Hazelnut Truffles by Culinary Couture

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Comments

    • says

      Oooh yes, this is a great way to cook up squash!! Or try my kabocha squash toast – it is lifechanging! Thanks for stopping by, Natalie!!

  1. says

    Oh, I am SO all about this curry! I love all the gorgeous veggies you put in here too (and the farro–that is something I haven’t had much experience cooking with and am intrigued). I love Indian food too–can’t wait to try this!

  2. says

    OMG this looks mouth watering! I’ve never had farro, but I really love Barley and all other grain-kinda things – not to mention my addiction to all things squash + autumn. This whole dish is right up my street! Pinning! I love the photos here too, the lighting looks like it was pretty perfect! Is that a 1.8/55mm you use? :)

    • says

      Thank you so much, Tash!! And thanks for the sweet comments about the photos – I was actually kind of worried because curry isn’t exactly the prettiest food! I have the Cannon Rebel T3i with a 50mm f/1.8 lens.

  3. says

    I’m so excited because you’ve got some of my favorite things all in this dish – kabocha squash (which I very recently discovered and love), curry, farro, brussels sprouts – oh my! I wish I could have this right now. Looks and sounds amazing! : )

  4. says

    This sounds so tasty! I love Indian food and can’t wait to try it. I think this could be there perfect week night dinner. Do you have another squash suggestion in case I can’t find kabocha?

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