Before we tackle anything else, let’s focus on the popular term we all know as curry, a food group that could be classified as its own with various meanings and recipes worldwide. Curry often refers to the mixture of seasonings and a stew made with vegetables, meat, and lots of spices. From India to China, Japan, and Jamaica, the idea of what “curry” means has definitely evolved.
This variation of curry is a one-pot meal fulfilling the carb, vegetable, and dairy-like needs you crave. Butternut squash is toothsome and savory, kale is earthy and green, and coconut milk wraps everything together in a creamy sauce. The curry spice—if you’re feeling adventurous, make our homemade curry powder blend—adds a little warm punch to each spoonful. A squeeze of lime juice and fresh parsley brighten each ingredient, cutting out some of the richness. Sunflower seeds are a fun addition that adds a little crunch to your bite.
What are the different kinds of curries?
There are many answers to this question. Often, Indian curries are made with cumin, ginger, and turmeric, to name a few, and a base of coconut milk or tomato. Although curry seems to be the general term, it’s not actually used in India. Jamaican curries are heavy on turmeric and allspice. Thai curries are typically classified as massaman, panang, yellow, red, and green, considering the different ingredients such as lemongrass, chiles, shrimp, coconut milk, and peanuts. Japanese curries are made with a roux base.
Can you add other ingredients?
You have free rein to substitute or use other ingredients here. Although this curry is vegan-friendly, you can add shellfish or meat. If you rather spinach than kale, great! Swiss chard, peas, or portobello mushrooms work too. If you want this to be a bit soupier and less saucy, vegetable or chicken broth could be great additions.
Have you made this recipe? Let us know how you liked it in the comments below.