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Wednesday, September 15, 2010

Coconut Curry Squash Soup with Indian Fry Bread


Simple meals can be the yummiest and most comforting. To make this recipe, prepare the squash ahead of time by putting one in the oven while baking something else until it is fork tender (I usually cut out the bottom and scoop out the seeds so there is no hard cutting involved, but you can also cut it in half and roast with the halves down or microwave until soft. Make sure to roast the seeds as they are as good as pumpkin seeds!). I actually remembered to take a picture, which also includes a bowl of mincemeat, which was our desert and some black currant jelly, which was good on the bread. It was a very good, very filling meal!

Coconut Curry Squash Soup

1 medium squash, roasted or otherwise cooked
1 can coconut milk
2 teaspoons curry powder, store bought or homemade (I use a home blend but I don't have the recipe handy, will link it when I find)

Scoop out the cooked squash innards into a medium sized saucepan. Mash a bit and add water if it is a little dry. Add coconut milk and curry powder. Simmer for about 10-15 minutes to allow tastes to combine. Serve! You can process it in a blender if you want it smooth (I probably will next time).

Indian Fry Bread

1 cup flour
1tsp. salt
1.5 tsp. baking powder

Mix dry ingredients and add enough water to make a dough. Let sit 30 minutes then roll into small balls, flatten and fry on a very hot frying pan (preferably cast iron) on both sides until done.

Very quick and easy!

1 comments:

Alex said...

yum!! the Indian fry bread looks so easy and delicious!! thanks for sharing!