SUMMER SQUASH CURRY, SHELLFISH OPTIONAL

Summer Squash Curry, Shellfish Optional image

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

Ingredients

Coconut oil
1 onion, chopped
Salt and pepper
1 teaspoon grated garlic
1 tablespoon grated ginger
1 serrano or bird's-eye chile pepper, finely chopped
1 tablespoon turmeric
1 tablespoon fish sauce or light soy sauce
Zest and juice of 1 lime
1 can coconut milk (about 13.5 ounces)
2 pounds small summer squash, cut in 1-inch cubes, slices or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro sprigs, for garnish

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