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Hubba Hubba Squash & Vegetable Curry

October 17, 2019

 

 

​​Hubba Hubba! Happy Thursday!
We're talking squash again and this week we've got a local find, a Hubba Hubba Squash! It's similar in taste and texture to a Kabocha (Japanese Squash), but is a cross between a kabocha and a hubbard squash.

 

We've got lots of goodies in this week's box like peppers, zucchini, potatoes, lettuce, tomatoes, kale, squash, apples and berries. The list goes on!

We're using some of the veggies to throw together a quick week night curry. We're steaming the Hubba Hubba squash and blending it with coconut milk, some fragrant spice, and simmering a few of those PIP veggies in it for a deliciously easy dinner, with enough leftovers for lunches this week! Serve with rice and let's dig in!



Hubba Squash and Vegetable Curry
Serves 6
Ingredients 
1 Perfectly Imperfect hubba hubba squash
1 Perfectly Imperfect russet potato, diced
1 Perfectly Imperfect zucchini, diced
1 Perfectly Imperfect yellow pepper, diced
1 Perfectly Imperfect green pepper, diced
1 can chickpeas, drained & rinsed
1 can coconut milk
1 T fresh garlic, minced
1 T chili paste
2 T tomato paste
4 T of garam masala spice mix, or 1 T cumin, 1 T garlic Powder, 1 T turmeric, 1 T corriander, 1 tsp cinnamon
2 T ghee or oil
1 cup water
cooked rice
cilantro

 

 

Directions
1. Cut squash in half and steam in the microwave until tender, about 10 minutes. Scoop seeds and save for roasting and scoop steamed squash away from skin, and into a blender. Add tomato paste, ginger, chili, coconut milk and water. Puree.
2. In a large pot, melt ghee or oil over medium heat. Sprinkle in spice mixture and stir for 1-2 minutes, until spices are toasted. Add diced potatoes & peppers and stir to combine. Let saute for 5 minutes.
3. Pour squash sauce over spiced potatoes and simmer on low for 20 minutes, until potatoes are softened. I  stir every 3-5 minutes to make sure nothing sticks to the bottom. This also allows the sauce to thicken as it simmers. Once potatoes are cooked through, stir in chickpeas and zucchini. Turn off the heat and cover with lid for 5 minutes.
4. Serve curry with rice, and add toppings like radish or red onion, cilantro and yogurt if you have any! This recipe will last in the fridge 7 days and can be frozen. Enjoy!

 

 

 

We hope you love this recipe as much as we do! Be sure to tag us on Instagram, @perfectlyimperfectproduce, when you recreate it in your own kitchen! For other ways to order and donate to eliminating food waste, find us at perfectlyimperfctproduce.com. Thanks for another great week, PIP friends!

 

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