Indian Style Acorn Squash
 
Prep time
Cook time
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Tasty Acorn squash stir fry dish with Indian spices of cumin and turmeric along with shredded coconut and curry leaves!
Author:
Recipe type: Main Course
Cuisine: Indian Fusion
Serves: 4
RecipeIngredients
  • 1 tbsp extra virgin coconut oil
  • 1 tsp mustard seeds (omit for AIP)
  • 1 tsp cumin seeds (omit for AIP)
  • 2 large cloves of garlic, peeled and chopped fine
  • 6- 8 fresh curry leaves
  • 3 cups acorn squash, cut into about ½ inch by ¼ inch thick pieces (I keep the skin)
  • ½ tsp sea salt
  • ½ tsp turmeric powder
  • ¼ to ½ tsp kashmiri chilli powder (omit for AIP)
  • ⅛ tsp asafoetida
  • ½ cup fresh grated coconut (or frozen grated coconut thawed) or shredded coconut
RecipeInstructions
  1. In a large skillet or a wide bottomed pan or wok style pan, heat the coconut oil. When hot, add the mustard seeds (if adding) and the cumin seeds(if adding) and turn heat to low.
  2. When the mustard seeds have all finished spluttering, add the garlic and the curry leaves. Stir for 30 secs and then add the acorn squash.
  3. Add the salt, turmeric and the kashmiri chilli powder (if adding) and the asafoetida. Stir to mix all the spices with the acorn squash and cover and cook on medium heat for 5 mins. Open the lid and add the grated coconut (or shredded coconut) and stir to incorporate the coconut well into the mixture. Turn heat off.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/11/indian-style-acorn-squash-paleo-aip-vegan.html