With the abundance of summer squash we receive this time of season, new ideas can help make it more fun. Instead of using coconut milk from an aluminum can, now I use fresh summer squash and make a puree.
I went to McGrath Family Farm and picked up some fresh beans. I took them out of the pods, they slip out pretty easily, and boiled the beans. I love getting beans fresh!
I sliced the summer squash, and stir fried them with onions, as if I was making a normal stir fry squash, cooked through.
Then I pureed the squash in a high speed blender and added curry spices, salt, and turmeric, to taste.
Poured the curry puree over rice and kale, topped with the beans and delicious stir fried mushrooms.
Here’s another recipe I did using the squash puree curry. In this one I added some quick pickles I made. You can read more about that one in my post, Large Box Creation June 6th.