A homemade curry that’s easy, FODMAP-friendly, dairy-free, and vegan. It’s creamy, comforting, and perfect for the winter months when hard squash are in season!
My computer’s been on the fritz. I really need to find the time to get it in between grading papers…but grading papers is taking me longer because my computer is on the fritz.
So fingers crossed we’ll make it through this post.
Despite the fact that my computer’s on the fritz, today I successfully managed to:
- Grade 5 papers
- Do two loads of laundry–including putting it away!
- Take a load of stuff to my office
- Go to the grocery store
- Cook supper for me and Fuzzers
- Pack lunch for tomorrow
- Do the dishes
- Post to the blog
Okay, maybe that’s just a normal amount of stuff that adults do. But I felt that was rather good for a Sunday.
I made this curry on black Friday. We were having my brother and sister-in-law and grandma over for supper, and we didn’t want to just slap Thanksgiving leftovers on the table for them, but we also wanted to use the food in the fridge…and I saw this recipe in a magazine. My first thought was “That looks delicious!” and my second thought was “I can eat that!” (i.e. it was high in FODMAPs, but FODMAPs I tolerate) and then I thought “I could use the leftover turkey to make that for our black Friday meal!”
And then when I made it I thought, “This is so stinkin’ good” and then “Cora would love this,” and then I knew I had to make a FODMAP-friendly version and share it on the blog.
Good story, right?
To be honest, I actually like my version a bit better than the original. I like using the super-firm tofu from Trader Joe’s because it gives it a really nice texture. I also think that kabocha squash > most other winter squashes. So there.
Not only that, but my version is safe for the elimination phase of the low-FODMAP diet. It’s dairy-free, gluten-free, and if you use tofu as the protein, it’s vegan too.
Hack: kabocha squash are super-hard to peel without losing half the flesh. So what I do is cut it into largeish chunks, microwave the chunks, and then scoop the cooked flesh off the peel. You could also roast ’em and do the same thing, I’m sure.
Yaaaasss I made it through this post and my computer’s still going.
- 1 lb. kabocha squash, cut into large chunks, with seeds and guts removed
- 1 lb. diced super-firm tofu, pressed extra-firm tofu, or chicken
- 2 Tbsp. garlic-infused oil
- 1 small or 1/2 large red bell pepper, chopped
- 1 small or 1/2 large green bell pepper, chopped
- 2 tsp. onion- and garlic-free curry powder
- 1 tsp. garam masala
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups unsweetened almond milk
- 1 bunch of green onions, green stems only, diced
- Cooked rice and toasted sliced almonds, for serving
- Microwave the kabocha squash chunks in a covered, microwave-safe dish for 7 minutes. If it's tender and easily pierced with a fork, it's done; if not, continue microwaving in 1 minute intervals until cooked through.
- Let the squash cool for a few minutes, then scrape the flesh from the peel into a bowl. Gently mash the squash. It doesn't have to be perfect; some lumps are okay.
- In a heavy-bottomed pot or Dutch oven, heat 1 Tbsp. garlic-infused oil over medium heat. Add the tofu or chicken and cook, turning a couple times to ensure even cooking.
- When the protein is cooked, add the remaining Tbsp. of oil, the chopped peppers, curry powder, garam masala, cinnamon, and salt. Cook, stirring frequently, until the peppers are tender.
- Add the almond milk, kabocha squash, and diced green onion stems to the pot and bring it to a boil. Reduce heat and simmer for a couple minutes, until the curry is slightly thickened.
- Serve over rice and sprinkle with toasted sliced almonds.