Autumn Glow Curry Bowl

Autumn Glow Curry Bowl with organic brown rice. #glutenfree meal with carnival squash, lentils and spinach in a warm, velvety curry with #coconutmilk

Carnival squash, lentils and spinach in a velvety coconut curry! Gluten free meal perfect for the fall season.

Autumn Glow Curry Bowl with organic brown rice. #glutenfree meal with carnival squash, lentils and spinach in a warm, velvety curry with #coconutmilk
Autumn Glow Curry Bowl with organic brown rice

The vivid colors of fall are around us here in New England! As we leave summer behind, we start to bask in the glow of these autumn colors. Our clothes and food reflect that as well.

On a recent visit to a farm market, we seemed to be surrounded by endless varieties of pumpkins and squashes. Carnival squash with its fun colors always catches my eye and it did so again.

I decided to pair it with brown lentils and fresh tender spinach in coconut curry. The fusion of Indian and Thai curry flavors blended seamlessly in this curry. Why had I not thought of this before? Fresh curry leaves from my garden, Thai red curry paste, turmeric, tamarind and brown sugar all are meant to be together. They make the curry so flavorful! I served it with warm, freshly cooked organic brown rice and some cherry tomatoes.

It is an easy weeknight meal with layers of flavor and texture. I hope you like it as much as we did.

Autumn Glow Curry Bowl

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 7 ~ 8 fresh curry leaves
  • ½ teaspoon turmeric powder
  • 1 tablespoon Thai curry paste
  • 1 ½ cups water
  • 3 cups chopped carnival squash ( seeds and stem removed)
  • Salt to taste
  • 1 ½ cup cooked brown lentils
  • 1 teaspoon tamarind pulp
  • 2 teaspoons brown sugar
  • 3 cups chopped fresh spinach leaves
  • ¾ cup coconut milk

To make the Autumn Glow Curry Bowl-

  1. Heat the oil in a saucepan over medium heat and add the diced onion. Stir for about 30 seconds and add the curry leaves and turmeric powder. Sauté for a minute and add the Thai red curry paste. Saute for another minute and add the water stirring to make sure there are no lumps.
  2. Add the carnival squash and salt and lower the heat. Cover and let the squash cook for about 8 minutes or until it cooks through but is not mushy.
  3. Uncover, add the lentils, tamarind, brown sugar and stir well. Add the spinach and let it cook for a minute or so.
  4. Add the coconut milk and let the curry come to a simmer. Shut off the heat and serve with brown or white rice.

Enjoy the warmth and glow of autumn!

Love,

❤

Sandhya

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26 thoughts on “Autumn Glow Curry Bowl”

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  5. Your recipe certainly has many of the colors of Fall. Lots of great flavor as always Sandhya! Fall is slow to arrive in Michigan this year – not many trees are turning and it is in the low 80’s today. Unheard of this time of the year. Of course you know frost is needed for the leaves to turn and we have not had one 🙂

    Liked by 1 person

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    1. They are saying the same thing about New Hampshire to the north of us. Usually fall leaves peak at this time of the year.

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    1. Hi Liz,
      My curry leaf plant refused to grow for 3 years and now suddenly it shot up! I am so happy. I had to get it indoors this past week as it is getting cold now. i baby that plant so much that my kids tease me 🙂

      Liked by 1 person

      Reply

  10. Very timely for me Sandhya – only this morning I picked up a ton of pumpkin (well not literally a ton but a lot) from a local farmer’s market….you’ve inspired me to venture beyond my usual pumpkin soup!

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  13. Pingback: Curried Okra and Eggplant

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