Geepers. I haven't written in a while. Anyhow. I made a curry last night that my SO really liked a lot 'n' then some other friends encouraged me to share the recipe. Soo. It's a fairly creamy vegan curry, but without all the fats and stuff usually associated with creamy curries.

For the squash I actually used a pumpkin. You want a fairly bland squash for this which is kind of middling in sweetness. Pumpkin, Kuri, Turban, Kolbachi, or acorn is probably a pretty good choice. Sweet pumpkin, butternut, or banana squash would probably come out too sweet. It can be a pretty small squash. I'd say I used about 1lb of squash (After it was skinned and seeded) Anyhow. Once you've selected your squash, you'll also want the following:

Ingredients

• 1 Tbsp Sesame Oil (Any light oil would work here)
• 1/2 large yellow onion (About 1.5 cups chopped)
• 4 large cloves garlic (minced)
• 1 cup vegetable broth
• 2 cups water (I used the liquid from the garbonzo bean can as part of my water)
• 1 lb skinned, seeded, and cut into 1" cubes.
• 2 tbsp Curry Powder (I used "Bolst's Hot Curry Powder")
• 2 tbsp fresh cilantro chopped or 2tsp dried (Also called corriander leaf or chinese parsley)
• 1 16oz can garbonzo beans (Also called Chick Peas)
• About 6 medium okra cut into 1/2" slices

Cooking Directions

• Put oil and onions in high-walled skillet and saute over medium heat for about 5-10 minutes until onions become translucent.
• Add garlic and half of the cubed squash continue to saute until onions begin to brown (2-3 minutes) Stir frequently!
• Add vegetable broth, cilantro, and water. Simmer uncovered at medium heat about 1/2 hour, stirring occassionally.
• Mash squash cubes into a pulp. Add water if mixture seems too dense.
• Add garbonzo beans, let simmer another 5 minutes
• Reduce heat slightly (medium-low heat) and add remaining squash and okra. Cook until squash cubes are a pleasing texture (5-10 minutes)
• Serve with basmati rice or pilaf and warm naan. :)

Okay. So that's it. I guess it's sort of an involved process, but A lot of it is idle time. I was cooking and doing homework at the same time, so it worked out pretty well for me, but it does take about an hour and a half to make. Anyhow, hope someone enjoys it! I was really happy with this dish because it comes out so full-bodied and creamy without using any milk or a lot of oil. I have no idea how many calories are in squash, but I'm sure it's less than in milk or coconut milk! So, enjoy! :)