SUMMER SQUASH CURRY, SHELLFISH OPTIONAL
This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
Provided by David Tanis
Categories curries, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
- Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
- Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
- Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
- Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 616 milligrams, Sugar 5 grams, TransFat 0 grams
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