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Jan 18, 2018
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Squash Curry With Crispy Quinoa
Serves 4 to 6
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Courtesy of The Restaurant at The Cheshire’s Rex Hale | Photo by Carmen Troesser
October 2014

Squash Curry With Crispy Quinoa
Read the article: Grains that Pop: Chefs add crunch to our favorite dishes


5 Tbsp. olive oil, divided
1 large onion, chopped
2 to 3 cloves garlic, chopped
1 Scotch bonnet chile, chopped (use gloves when handling)
1 Tbsp. freshly grated ginger
3 Tbsp. yellow curry paste*
1 Tbsp. tomato paste
1 tsp. dried oregano
3 to 4 sprigs fresh thyme
2 bay leaves
Pinch ground cloves
½ tsp. ground cumin
½ tsp. cinnamon
½ tsp. nutmeg
2½ lbs. pumpkin or butternut squash, peeled, deseeded and cut into 1-inch cubes
1 red bell pepper, deseeded and chopped
1 large tomato, chopped
1 tsp. fresh lime zest
2 cups vegetable stock
Half a 14-oz. can coconut milk, plus more to taste
Kosher salt and freshly ground black pepper to taste
1 cup cooked quinoa, cooled
Lime juice to taste
Handful fresh cilantro, chopped, plus more for garnish
Lime wedges, for garnish


 In a large saucepan with high sides, warm 3 tablespoons olive oil over medium heat. Saute the onion 2 minutes until softened. Add the garlic, chile and ginger and stir until fragrant, about 1 minute. Add the curry paste, tomato paste, oregano, thyme, bay leaves, cloves, cumin, cinnamon and nutmeg, stirring constantly, about 2 minutes.
 Stir in the squash, red pepper, tomato, lime zest, vegetable stock and coconut milk. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer about 30 minutes, stirring occasionally, until the squash is soft. Season generously with salt and pepper.
 Meanwhile, in a large skillet over high heat, heat 2 tablespoons olive oil. Saute the cooked quinoa for 3 to 4 minutes until it is dry and crispy, stirring constantly. Remove from heat and let cool.
 Season the curry with the lime juice and cilantro to taste and adjust the seasoning with salt, pepper and coconut milk. If the sauce is too thick, thin with more vegetable stock. Discard the bay leaves and thyme springs. To serve, top the curry with the crisped quinoa and garnish with fresh cilantro and lime wedges. Serve with roti*. Curry will keep, refrigerated, up to 7 days.

* Find Hale’s recipes for yellow curry paste and roti online at saucemagazine.com.

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