- Organic Bound
Cubes of Kabocha or Carnival squash, stir-fried with coriander and cumin, then simmered in coconut milk, make a rich and flavorful vegetable course. Other varieties of winter squash can be substituted; cooking times will vary depending on the type of squash. If you like Thai flavors, substitute basil for the parsley and add 1 tablespoon of good-quality fish sauce to the dish.
|1/4 cup||vegetable oil|
|1 pound||winter squash, peeled, seeded, and cut into 1/2-inch dice (about 3 cups)|
|1 large||yellow onion, halved and thinly sliced|
|4 cloves||garlic, thinly sliced|
|1 tablespoon||grated fresh ginger root|
|1/2 teaspoon||cumin seeds|
|1/2 teaspoon||ground coriander|
|2/3 cup||light coconut milk|
|1 tablespoon||fresh lime juice|
|3 tablespoons||minced fresh parsley|
|salt and freshly ground pepper, to taste|
Heat the oil in a wok or large skillet over medium-high heat. When hot, add the squash and onion, and cook until the vegetables have just started to soften, about 5 minutes, stirring frequently.
Add the garlic, ginger, cumin seeds, and coriander, and stir-fry until the mixture is fragrant, about 2 minutes. Add the coconut milk and water, and bring the liquid to the start of a simmer. Cover the wok and reduce the heat to medium-low. Simmer until the squash is tender, 5 to 10 minutes.
Remove from the heat and stir in the lime juice and parsley. Season to taste with salt and pepper, and serve hot.