{"id":37238,"date":"2015-10-09T19:50:01","date_gmt":"2015-10-09T23:50:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37238"},"modified":"2015-10-10T09:34:50","modified_gmt":"2015-10-10T13:34:50","slug":"curry-with-spiced-maple-acorn-squash%e6%89%8b%e4%bd%9c%e3%82%8a%e3%82%ab%e3%83%ac%e3%83%bc%e3%81%a8%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%83%a1%e3%83%bc%e3%83%97%e3%83%ab%e3%81%a9%e3%82%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37238&lang=en","title":{"rendered":"Curry with Spiced Maple Acorn Squash
\u624b\u4f5c\u308a\u30ab\u30ec\u30fc\u3068\u30b9\u30d1\u30a4\u30b7\u30fc\u30e1\u30fc\u30d7\u30eb\u3069\u3093\u3050\u308a\u304b\u307c\u3061\u3083"},"content":{"rendered":"

\"42\"<\/a><\/p>\n

I like curry, but I usually use pre-made store bought curry paste.<\/p>\n

<\/p>\n

They taste pretty good and it’s simply easy and fast.<\/p>\n

But once in a while I want to make curry from scratch and I was in a mood like that a few weekends ago.<\/p>\n

It’s not an easy task to make tasty curry without meat or dairy products, but I think I succeeded with this one!<\/p>\n

The curry was served with brown rice, roasted Brussels sprouts, and roasted and spiced acorn squash.<\/p>\n

I coated the acorn squash with maple syrup before sprinkling spices, so the right balance of the spiciness and the sweetness made this squash extra yummy!<\/p>\n

\nCurry with Spiced Maple Acorn Squash<\/strong><\/p>\n

canola oil
\n1 onion, chopped
\n6 slices of ginger, chopped
\n2 tablespoons chopped garlic
\n1 teaspoon coriander
\n1 teaspoon cumin
\n1 teaspoon turmeric
\n1\/4 teaspoon cayenne pepper
\n3 whole cloves
\n8 whole cardamom
\n1 cinnamon stick
\n1 tablespoon tomato paste
\n2~3 tablespoons fig jam
\n1 cup unsweetened apple sauce
\n2 tablespoons cashew nuts
\n1 bay leaf
\nabout 1 cup soy milk
\n1 cup water
\n12 grape tomatoes
\nwhite vinegar
\nsoy sauce
\nspiced maple acorn squash
\n – canola oil
\n – 1\/2 acorn squash, sliced
\n – salt and pepper
\n – 2 tablespoons maple syrup
\n – paprika<\/p>\n

1. Make curry. Cook onion, ginger, and garlic in oil.
\n2. Add all the spices and continue to sautee for a few minutes.
\n3. Add tomato paste, fig jam, apple sauce, nuts, bay leaf, and water. Boil and then turn to low heat. Simmer.
\n4. Add soy milk and grape tomatoes.
\n5. Remove the cloves, cardamom, cinnamon stick, and bay leaf.
\n6. Puree the vegetables using a hand blender.
\n7. Add a splash of white vinegar and soy sauce.
\n8. Make spiced maple acorn squash. Coat squash with oil. Salt and pepper. Roast in 400F oven until cooked through.
\n9. Drizzle maple syrup. Sprinkle paprika. Sprinkle salt and pepper if needed. <\/p><\/div>\n

\"38\"<\/a><\/p>\n

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\u4e0b\u306e\u5199\u771f\uff08\u4f7f\u3044\u307e\u308f\u3057\u3066\u307e\u3059\uff08\u82e6\u7b11\uff09\uff09\u306f\u8fd1\u6240\u306e\u30b9\u30fc\u30d1\u30fc\u306e\u304b\u307c\u3061\u3083\u30fb\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u58f2\u308a\u5834\u306e\u3082\u306e\u3067\u3059\u304c\u3001\u3069\u3093\u3050\u308a\u304b\u307c\u3061\u3083\u3001\u3069\u308c\u304b\u5206\u304b\u308a\u307e\u3059\u304b\uff5e\uff1f<\/p>\n

\"89\"<\/a><\/p>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I like curry, but I usually use pre-made store bought curry paste.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,28,29],"tags":[],"class_list":["post-37238","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37238"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37238\/revisions"}],"predecessor-version":[{"id":37274,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37238\/revisions\/37274"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}