Recipe: Indian Curry (Delicata my love…)

I actually made this dish last week, but hadn’t gotten around to posting it until now. Clare sent me a fresh delicata squash from her garden (!) for my birthday and this is how I used it up. I made rice for Bobby and I roasted a delicata with some olive oil, dill, and cinnamon for me. Then I poured in the curry. I also added parmesan… because who doesn’t love parm?

As usual, feel free to switch up the veggies. I think the cauliflower is pretty essential for all curries, but do what you like. This recipe is particularly simple because you can get curry paste at any local Asian market. This was my first time using it. Depending on what protein you use, this can be vegetarian or vegan.

I’m submitting this to the Blogger Secret Ingredient contest, hosted this week by Coco! She picked cauliflower.

Indian Curry

22 chicken curry delicata


  • 1/4 cup curry paste
  • 2 cups water
  • 1 cup cubed white potato
  • 2 cups chopped cauliflower
  • 1 carrot, sliced
  • 1/2 red bell pepper, chopped
  • 8 ounces protein (tofu, chicken, etc… we used frozen chicken thighs from Trader Joe’s)
  • 1/3 cup milk/coconut milk/kefir/yogurt (optional)
  • parmesan, yogurt, sour cream, or other cheese for topping (optional)
  • base – rice, squash, or other carby-carb.


  1. Boil the water in a soup pan. Add the curry paste and mix well. Add the potato and protein. Cook for about 5 minutes
  2. Add the rest of the veggies and cook for another 3-4 minutes until they’re tender. If they aren’t covered by the broth, don’t worry – they shrink down. You can also add the milk at this point. I added a little bit of kefir and it came out well.
  3. Ladle the veggies, meat, and a whole lot of broth over rice or squash. Top with parmesan.

21 chicken curry rice

This meal was very satisfying on a chilly fall night. I had both halves of my delicata filled with curry. Bobby has been obsessed with the rice I’ve been making lately… want to know the secret? I add some salt and pepper while cooking, and then when it’s done I drop in a tablespoon of butter and mix it up while it melts.

If you missed my post yesterday, you should check it out now. I got a lot of really great responses. I talked about whether or not a raw food diet is actually “natural” or not, based on a primatologist’s research. The question was, Does cooking make us human?

I also wrote this post: Does language make us human?

I have a question for you, readers – what do you want to see more of? Daily meals? Cooking tips? Recipes? Crazy cool foods like kabocha? Scientific research like the cooking/human post? Beauty information? Product reviews? Book reviews? More workouts? Giveaways? Leave me a comment to let me know 🙂

16 Replies to “Recipe: Indian Curry (Delicata my love…)”

  1. I enjoy your recipes and all your awesome new foods. I don’t know much about Japanese cuisine and you’ve opened up my mind! (or should I say, mouth? 😉 )

  2. I love the research posts! Anything thought-provoking is right up my alley! Giveaways are always good 😛

    P.S. Check out my blog, I left a little thank you for you there…

  3. oh yum, i love curry! it’s so comforting this time of year.

    i love the variety you have with different types of posts. the research post yesterday was fantastic, and of course i always enjoy seeing crazy foods and fun recipes. keep doing what you’re doing! 🙂

  4. crazy cool food! i was a kabocha virigin until i came across your site and, now, i’m addicted to it.

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