Roasted Squash Dulse Curry
Roasted Squash Dulse Curry came about because I wanted to create a dish that had a rustic earthy feel to it. This dish makes a thick creamy sauce too, which I love. Serve with quinoa or even raw cauliflower rice. I had a close friend staying for the weekend so it was a perfect addition to our dinner.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan, Paleovegan, Paleo
- 1kg squash (e.g. Crown Prince)
- 2tbs coconut oil
- 10g dulse, dried
- 600ml (old and opened) white wine
- 1 medium onion
- 2tbs olive oil
- 2tbs coriander powder, ground
- 4 juniper berries, crushed
- 2 cloves of India
- pinch of salt
- few sprigs of mint
- ¼ chipotle, chopped (optional)
- Preheat oven to 170 degrees Celcius.
- Soak the dulse in white wine and set to one side.
- Place the squash in a baking tray and baste with the olive oil. Bake in the oven for about 45 minutes.
- Remove the squash from the oven. Set aside to cool.
- Remove the skin of the squash. (Note that the skin is nutritious so you can eat separately). Deseed and cut into thick chunks. Set to one side.
- Sauté the onion in olive oil. When translucent add the coriander powder and continuing cooking under a medium heat for a couple of minutes.
- Drain the dulse and use the liquid to add to the onions. Set the dulse to one side.
- Add, the juniper berries, cloves, salt and continue cooking for about 5 minutes under a medium heat. The sauce should start to thicken.
- Add the squash and continue cooking for a further 5 minutes.
- Switch off the heat. Toss in the dulse and if required, mix in the chipotle.
- Garnish with the mint leaves.