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Kashmiri Chili Coconut Curry & Naan

Coconut curries are always a good idea. This Roasted Kabocha Squash came together really quickly. Roasted the squash on 425 for 35 minutes flipped half way. Shallots cooked down until softened and sweet, then added in grated ginger and garlic and cooked until fragrant. A can of tomato puree added in and cooked down into a paste for about 5 mins.

1 1/2 tsp each of garam marsala and kashmiri chili (sub out less paprika and a bit of cayenne), 3/4 tsp each of cinnamon and sugar, cook for 5 mins. Add in 1 can of coconut milk and simmer for about 15 minutes, until thickened and turns a deep red and oil releases unto the top. Layer your squash over, add a a quick squeeze of lime juice, cilantro to garnish and dinner is done.

I made a quick naan, and will share full details in another post. But the heroes of the story are yogurt and powdered sugar.


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