Roasted Squash Curry Free PD Recipe

2013-04-13

This flavorful and colorful golden curry is rich with the spicy flavors of India. It incorporates Fall’s bounty of roasted squash for creamy richness without the use of yogurt, cream or fatty coconut milk. Use canned pumpkin to save time and this curry will be ready faster than the time it takes to cook rice. Toasting the cumin seeds brings out their spicy flavor and adds depth to this authentically spiced curry dish. If you are new to the flavors of Indian curry, invite a friend over that loves it. Their excitement for the flavors of this dish will have you loving it right alongside them.

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    Comments (4)

    1. posted by Karen Kane on July 26, 2017

      Just made this for the first time; my family all really enjoyed it. Thanks for the great recipe, Julie Marie!

    2. posted by lsafran on September 20, 2016

      Wow this is my favorite so far 5/5

    3. posted by veganinblack on January 13, 2016

      When its cold I love curry with brown rice to warm me up. I used the PD roasted squash curry recipe as a base and added: sweet potato, red potato, cauliflower, onion, garlic, mushrooms, peas, red kale, red bell pepper…I go shopping in my fridge and see what looks good.

    4. posted by Denise on March 15, 2014

      I’ve been eating a Protective Diet for almost nine months now, and I finally made this curry. I honestly don’t know what I did without it for so long! It is absolutely amazing, the kind of meal that makes you savor every last bite and then look forward to the leftovers! Rich, complex, delicious flavors…and so easy to prepare!

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