In the midst of winter, we start running lower on produce that’s actually in season and good-looking. Winter squash, however, are still going strong this time of year!
It’s hard to pick a favorite way to use winter squash, but in my Top 5 would probably be curries. How about you?
This Squash and Fennel Curry is hearty, delicious, and bursting with warming spices. Sometimes I’ll throw some greens into the pot at the end, but otherwise the squash speaks for itself. To add a protein source and make this a complete meal, serve it over quinoa or chickpeas.
By the way, this curry also has many gut-supporting properties (bonus!!). You get the anti-inflammatory benefits from the turmeric and ginger, and the carminative effects from the generous amount of fennel seeds (which also lend its characteristic flavor). “Carminative” refers to the fennel seeds’ ability to help relieve gas, bloating, and indigestion.
Cozy up with this warming curry and nourish your gut, too!
Warming Squash and Fennel CurryPin Recipe
- 2 tablespoons coconut oil or ghee
- 1 medium leek thinly sliced
- 1 2-inch piece ginger minced
- 1 serrano pepper minced (optional)
- 1 tablespoon fennel seeds
- 1 tablespoon ground coriander
- 1 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 large kabocha squash, red kuri, or butternut squash cut into cubes
- 1 14.5 ounce can diced tomatoes
- 1/2 cup water or veggie stock
- 1 – 1 1/2 teaspoon sea salt* start by adding 1 teaspoon of salt, then adding more after the curry has cooked.
- pinch freshly ground black pepper
- In a large pot, heat the oil or ghee and add the leek, ginger, and serrano (if using). Sauté until the leeks soften and start to brown slightly.
- Add fennel seeds, coriander, cumin, and turmeric, and saute for 1-2 minutes until they become very fragrant. If they are sticking badly and look like they may burn, add a small splash of water.
- Add squash, tomatoes, water, and 1 teaspoon sea salt. Bring to a boil, then reduce heat and simmer until the squash is tender when pierced with a fork.
- Taste and add more salt, as needed. Serve over cooked quinoa or chickpeas.