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–+ servings

Harvest Moon Curry

In darkness, there is light in this delicious meatless curry made with roasted butternut squash, five kinds of root vegetables, and nutty black rice.
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Course: Main Dish
Cuisine: Asian, Halloween Food
Keyword: black rice, butternut squash, Curry, Halloween, meatless meal, parsnips, rutabaga, sweet potatoes, turnips, witch
Prep Time: 15 minutes
Cook Time: 30 minutes
Roasting Time: 40 minutes
Servings: 8

Equipment

  • various sizes of star cookie cutters

Ingredients

Roasted Vegetables

  • 1 butternut squash, peeled and cubed
  • 3 medium sweet potatoes, peeled and cubed (divided)
  • 3-4 tbsp. olive oil
  • salt and pepper

Star Vegetables (optional)

  • 2 parsnips (diced or cut into stars)
  • 1 small turnip (diced or cut into starts)
  • 1 small rutabaga (diced or cut into stars)

Curry base

  • 1 tbsp. olive oil
  • 1 large onion, diced
  • 2 carrots, chopped
  • 3 cloves garlic
  • 1 4 oz. jar Thai red curry paste
  • 4 cups vegetable stock
  • Roasted butternut squash and sweet potatoes
  • 1 15 oz. can coconut milk
  • juice of two limes
  • black rice, prepared
  • chives, chopped (garnish)

Instructions

Roasted Vegetables

  • Preheat oven to 400°. Line two cookie sheets with parchment paper.
    Peel and cube butternut squash and sweet potatoes, toss each with olive oil, salt and pepper and roast on separate pans in oven for 40-50 minutes or until tender.
    Combine one third of the sweet potatoes with the butternut squash. These will be added to make the curry base.
    Place the remaining two thirds of the roasted sweet potatoes into a large bowl and set aside. These will be added to the finished curry base and reheated through.

Star Vegetables (optional)

  • Cut thin slices of parsnips, turnip and rutabaga and use star cookie cutters to cut out stars and place in a medium bowl. These will be used to make a star curry topper. Don't throw away the leftover cutout slices, just roughly chop them and add them to the reserved sweet potato bowl.
    If not making stars, peel and dice all vegetables and add them to the sweet potatoes bowl for later.

Curry Base

  • In a large Dutch oven, add oil, onions, carrots and garlic and sauté over medium high heat for about 5 minutes. Add red curry paste and heat for 1-2 minutes until fragrant. Add vegetable stock and the roasted butternut squash and the third of sweet potatoes from the first step. Bring to a boil, then reduce heat, cover and simmer for about 25 minutes.
    Use an emersion blender or blender to blend all the ingredients until smooth. Next, add one can of coconut milk and lime juice, and stir until combined. Salt and pepper to taste.
  • Star Curry Topper: Ladle out about 2 cups of blended curry sauce into a small saucepan and add the star vegetables to it. Heat over medium heat until stars are tender, about 8 minutes. (optional)
    Vegetable Curry: To the Dutch oven, add the reserved sweet potatoes and the chopped leftover cutouts and heat over medium heat until vegetables are cooked and heated through, about 8-10 minutes.
  • To serve, place some black rice in bottom of each bowl, add the vegetable curry and then top with some of the star curry topper.
    Garnish with black rice to create the dark side of a waxing or waning gibbous moon. 🌔🌖 Garnish with chives and enjoy!

Notes

Inspired by this recipe from The Wondersmith.