This was a “I’m in the mood for curry, what do I have in the pantry” kinda dish. More specifically, I was in the mood for a rich tomato-based curry flush with lycopene and lutein and…yes, I really do think this way. Colorful foods make me feel good in so many different ways and I try to include the entire spectrum into each day’s food choices. This curry turned out to be a great way to use up leftover baked squash as well!
Tomato and Squash Curry with Yellow Split Peas
1 medium onion, thinly sliced
10 oz squash, cubed @ 2 cup’s worth [Mine was already cooked, but raw squash could be used]
16.5 oz chopped tomatoes [I used a box of Pomi]
1/2 cup split yellow peas
4-6 T red curry paste
2 cups vegetable stock
1 – 15 oz can lite coconut milk
red pepper flakes, to taste
coconut oil, for sautéing the onions
* Optional – freshly shredded herbs, for garnish [basil, cilantro and parsley are all good options]
Sauté the onion in coconut oil over medium heat until softened. Add in the curry paste and red pepper flakes and cook for a couple of minutes, spreading the paste evenly over the pan so that it’s all exposed to the heat. Add the coconut milk and whisk the paste into it. Add the peas, tomatoes, squash and vegetable stock. Cook at a low simmer until the peas [and squash, if added raw] are soft.
If the curry becomes too thick, you can easily thin it out with some additional stock.