Chef Eli’s
Golden Curry - Patty Pan Squash
Mixed Summer Squash- Larry’s Veggies - Marana, AZ
July 20th, 2021
Ingredients for Curry:
2-3 Patty Pan squash, small-medium size
2-3 carrots
1 can coconut milk
½ t. curry powder or 1 cube Japanese golden curry (I use S&B brand, mild)
¼ - ½ t. salt
Procedure:
Turn your slow cooker to the ‘low’ setting. Add the coconut milk, curry and ¼ t. salt, cover and let warm while you prepare the vegetables
Remove the stem (like coring a tomato) and slice off the very bottom of the squash. Slice the squash into 1 cm thick rings. (If you don’t feel comfortable, cut the squash in half and cut slices with the flat side down, or flip the whole squash upside down and cut into 6 wedges)
If there are formed seeds, remove the centers with a paring knife or spoon
Scrub carrots (peel if desired) and dice into medium size pieces
When coconut milk has warmed, add vegetables to the crock pot. Stir gently and cover. Cook on ‘low’ until squash begins to soften. Use a wide, flat spatula to flip squash over without breaking the rings
Continue to cook until squash is softened and sinks into the sauce. If the sauce is thickening against the edges of the pot, turn to ‘warm.’ (A slow cooker’s warm setting holds at 145-165°, a food safe temperature)
After about 45 minutes, the squash will be tender, the sauce somewhat thickened and the curry bloomed. Remove squash slices with the spatula. Taste sauce and season with remaining salt if needed. Enjoy stew on its own or serve with rice