This Spring Squrry: [a squash curry with every spring vegetable imaginable] is uber satisfying and loaded with nutrients! I love to make this on a cold or rainy day when I have a little extra time to prepare dinner. It makes a big portion, so you may wind up having left overs, depending on how many people you’re serving, and how hungry you are!
It contains coconuts, nut butter and a boat load of spring time vegetables, all topped with a piece of fresh white fish. Feel free to adjust the spices to your liking, but don’t skimp on the vegetables because they’re very tasty in combination.
This is a hearty meal packed with fiber from bean and vegetable sources. It is full of good fats, both saturated (coconut) and unsaturated (peanut butter) that keep your tummy feeling satisfied. Not only does peanut butter make the sauce in this dish taste amazing, provide you with healthy fats, and B vitamins, but it contains a moderate amount of protein. Peanut butter, in combination with the tilapia and garbanzo beans gives you a protein packed meal, great for athletes, who need to support extra muscle or anyone who has trouble fitting an adequate amount of protein into their diet.
Two of the spices in this dish are rather healing and digestive friendly…turmeric and ginger!
Turmeric contains a component called curcumin, which regulates inflammation in the body by keeping it at bay. It’s a very rich source of vitamin B6, niacin, and iron; some of the essential vitamins we need in our diet. It has also been known for it’s antimicrobrial properities; making it a super-spice in my book! Ginger has anti-inflammatory properties as well, but is better known for its help in the digestion process. Ginger has to be one of the healthiest spices on earth. Some of its greatest benefits are aiding in fighting the common cold and flu, improved digestion, reduced nausea, morning sickness and muscles soreness, and an all over anti-inflammatory, great for those who suffer from arthritis or other conditions involving inflammation.
It seems like a lot of ingredients and steps, but it honestly only takes about 30 minutes to prepare and cook. Save it for a rainy day or when you have extra time to spend in the kitchen.
- Group 1
- 1 cup large asparagus chubbies
- 2 cups 280g butternut squash cubed
- Group 2
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- ¼ cup white onion
- 3 tbsp water
- Group 4
- 1 tsp cumin
- ½ tsp tumeric
- ½ tsp ccorriander
- ¼ tsp sea salt
- Group 5
- 3 tbsp creamy peanut butter
- 2 tbsp lime juice
- 2/3 cup 180 mL light coconut milk (Thai Kitchen)
- 1/6 cup 40 mL full fat coconut milk (Thai Kitchen)
- 1/8 cup vegetable or chicken broth
- 1 tablespoon Sriracha sauce
- Group 6
- 1 cup of leeks chopped white part only
- 1 cup yellow squash
- ¾ cup green bell pepper
- 2 tsp minced garlic
- Group 7
- cooked butternut squash
- cooked asparagus
- ¼ cup 65g garbanzo beans
- ½ cup fresh basil leaves
- Group 8
- 7 oz tilapia seared and broken into pieces
- ½ cup raw purple onion
- ¼ cup spring onion
- chopped peanuts optional
Steam group one separately and set aside.
Blend group 2 together in a blender to create a puree
Heat a medium saucepan on medium heat and add your puree, plus the group 4.
Once this cooks for about 2 minutes add Group 5, turn to low and let simmer for 5 minutes.
Meanwhile, heat a stock pot on high with a dash of coconut oil (to prevent sticking) and sauté Group 6 in your favorite seasoning: (Spice Hunter Coriander & Lime blends great)
Reduce to low heat, Group 7, pour your sauce in and cover for about 5 minutes letting the flavors blend.
Top with Group 8.