The Triangle - The Independent Student Newspaper at Drexel University

The C-Word

Now that nature has reminded us what month we’re in, I’ve decided it’s about time to cook something that makes the chilly fall day a little less nippy.

Indian cuisine is the ultimate comfort food for cold weather. The mix of curry and chilies is like a down North Face jacket for your mouth. Indian cuisine was originally developed by the Hindu and Jain people, and Islamic and Persian influence has helped shape the Indian cuisine into what our mouths are familiar with today.

Vegetarianism is a common dietary trend in Indian society. Vegetarianism is also a common dietary trend in my apartment. Because meat is expensive, I’ve been looking for ways to incorporate healthy, cheaper vegetables into my diet. I got the idea for an acorn squash coconut curry from a recipe on “Ami’s Vegetarian Delicacies” blog. The original recipe called for pumpkin and several Indian ingredients that aren’t easily accessible to the average college student. I substituted some ingredients for easier-to-find, and in my opinion, easier-to-work-with ingredients to make my acorn squash coconut curry recipe.

The ingredients you’ll need are:
2 tablespoons olive oil
1 red onion, diced
4 garlic cloves, diced
2 green chilies, diced
1 acorn squash
1 teaspoon ground mustard
1 teaspoon fennel seeds
½ teaspoon turmeric powder
1 teaspoon black pepper
1 tablespoon curry powder
1 7-ounce can of cream of coconut
White rice for plating

Start by cutting your acorn squash into chunks. I bought a golden acorn squash from Fresh Grocer and left the skin on. You can leave the skin on or take it off depending on your preferences.

Mix the ground mustard, fennel seeds, turmeric powder, black pepper and curry powder in a bowl. Put the squash chunks into the spices and let it sit for an hour in the fridge.

In the meantime, heat up a tall pot with the olive oil. Add the onion, garlic and chilies, and turn the heat on medium until the onions are translucent. Add the acorn squash, coconut cream and two cups of water, and cook until the squash is tender. A knife should easily penetrate the squash when it’s done. It should take about 15 minutes.

Ladle the squash over a mound of white rice and serve. This dish is low sodium; feel free to sprinkle some extra kosher salt upon serving.

As usual, if you have any questions or suggestions, please email me at helen@thetriangle.org.