This fall-perfect curry is rich and satisfying.
Bonus points: it calls for less than 10 ingredients.
Kabocha squash, when cooked, is smooth, tender, and sweet, albeit starchy.
Photo:CHRISTOPHER TESTANI
If you cant get your hands on any, swap in acorn squash.
This Burmese-inspired recipe has a mild kick.
For more heat, swap in Madras curry powder for the yellow.
Heat oil in a large Dutch oven or pot over medium-high.
Stir in pork with its juices; cook, stirring occasionally, for 3 minutes.
Add 4 cups water and bring to a boil.
Meanwhile, peel, halve, and seed squash.
Cut halves lengthwise into 1-inch-thick wedges.
When pork is tender, stir in curry powder.
Add squash pieces, using a spoon to help nestle them in liquid.
Cover and return to a simmer; cook for 5 minutes.
Uncover and stir in remaining garlic and ginger.
Cook, uncovered, until squash is tender and sauce is thickened, 15 to 20 minutes.
Turn off heat and let curry cool and thicken slightly, about 5 minutes.
Serve with rice, topped with cilantro.
2,000 calories a day is used for general nutrition advice.
