May (Crystal)

Curried Squash

Zucchini, sliced
Yellow squash, sliced
One medium potato, diced
Onion, diced
2 cloves garlic, minced
4 oz. coconut milk
Curry powder
Turmeric
Salt and pepper to taste

1. Sauté the onion with some salt.

2. Add the potato, spices, and coconut milk.

3. Cover and let cook until potato is mostly tender but still crunchy in the center.

4. Mix in the squash and zucchini slices. Add the garlic.

5. Cover and cook until all vegetables are tender but not mushy.

6. Serve with basmati rice or toasted bread.

Gastrography
Seasonal squashes abound! My first experience with this dish was during a splendid cooking session at some friends’ house after a long but satisfying day working in the Bogarden. With a bunch of produce and a bunch of friends, we cooked up a storm, everyone cooking something that he or she felt comfortable throwing together in one pan. Four burners and four pans were what we had to work with, and about an hour later we had a veritable buffet of curry, stir-fry, sautéed vegetables, and rice. We put all the pans on the table, grabbed some spoons, and shared it all, wiping every pan clean. That time, I made the okra dish featured for August, but I observed and adapted this recipe from something a friend made that night.