Coconut Sorghum with Warm Curry and Delicata Squash

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This is a summer-to-fall transitional dish that firmly plants its flag in the I-want-it-to-be-fall camp. Earthy whole-grain sorghum and delicata squash make it decidedly so. Still, in the heady early days of October, many areas of the country will still be going through intermittent warm spells, which means fresh flavors like cucumber, baby spinach, chives, and mint are all still welcome. The warm (and anti-inflammatory) spices of curry, chili, and ginger are enveloped by a blend of coconut and almond milks. (Using a little bit of full-fat coconut milk and a lot more almond milk means great flavor with a ton of calorie savings).

Ready for fall, but still feels like summer? This coconut sorghum and squash dish with cucumbers… Click To Tweet

Tip: Sorghum isn’t always easy to find! Your best bet is to stop by your local Whole Foods, or to order directly from Bob’s Red Mill.

 

Recipe

MIND foods: Leafy greens, vegetables, whole grains, nuts, olive oil

Prep: 15-30 min | Cook: 1 hr 10 min | Total: 1 hr 15 min

Serves: 4

 

Coconut Sorghum

1 cup dry sorghum, rinsed

3/4 cup coconut milk

2 1/4 cups almond milk (I used this unsweetened almond milk with a touch of coconut milk)

Salt and pepper to taste

 

Curry

1 T olive oil

1 medium sweet onion, chopped

6 cloves garlic, roughly chopped

1 T curry powder

1 tsp ground ginger

1/2 tsp chili powder

3/4 cup coconut milk

2 cups almond milk

3 T rice wine vinegar

Salt and pepper to taste

Squash

1 medium delicata squash

1 T olive oil, and a little more to oil the sheet pan

Pinch of curry powder

Salt and pepper to taste

 

Base and Garnishes

4 cups baby spinach, lightly packed (I used a pre-washed product)

1 8-inch cucumber,  cut into rounds or thinly sliced with mandolin

2 T marcona almonds

2-3 chives, finely chopped

10-15 mint leaves, torn or cut into strips just before eating

Optional: Red chili flakes

 

Method

Prep. Wash and dry all fresh produce. Preheat the oven to 375F. Measure out all ingredients.

Make the sorghum. Combine all Coconut Sorghum ingredients with a large pinch of salt in a large pot and bring to a boil over medium-high heat, then lower heat to a simmer and cover for 50-60 minutes, or until cooked to desired doneness.

Meanwhile, make the curry. Heat oil in a large saucepan – non-stick if you have one – until hot. Add onions and stir occasionally until soft, about 3 minutes. Add garlic and spices and stir constantly for 30 seconds or until fragrant. Add liquids (coconut milk, almond milk, mirin), and bring to a boil, stirring occasionally. Lower to a simmer for 30 minutes or to desired thickness. Season to taste.

While sorghum and curry simmer, make the squash. Lightly oil a medium sheet pan. Cut the squash lengthwise and scoop out the seeds. Cut into 1-inch half-rings. In a large bowl, toss squash with olive oil, salt, pepper, and curry powder to coat. Arrange on sheet pan in a single layer. Roast for 5-6 minutes on one side, flip over and return to oven to roast another 5-6 minutes, or until a fork easily pierces through the flesh. Remove from oven and let cool 10 minutes.

Plate. Make a bed of baby spinach. Spoon coconut-sorghum over greens. Place delicata squash on top. Drizzle with curry (any extra can be served on the side). Garnish with cucumbers, almonds, chives, and mint. If using red chili flakes, sprinkle a pinch over dish or serve on the side for individuals to use to taste. Enjoy.

Tip: One 13.5-ounce can of coconut milk will be enough for this recipe; simply divide between sorghum and curry recipes.

Tip: Once served, guide guests to stir their ingredients around as the warm ingredients will wilt the spinach and infuse it with curry flavors.

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