Brooklyn Delhi’s Golden Curry is the star of this dish, which is quite literally the quickest curry recipe that we’ve ever whipped together. Easily adaptable to whatever seasonal ingredients you have on hand, this dish is the answer to all your weeknight dinner woes. Pro tip: roast your honeynut squash, koginut squash, or any winter squash in advance so you can add it to dishes like these and have them ready in a snap. People will be fooled into thinking that you spent hours on a dish that took you just under 20 minutes!
1 winter squash (honeynut, koginut, delicata, etc), seeded and peeled if needed
2 cups hearty braising greens (kale, collard greens, chard, etc), sliced into ribbons
1 sweet pepper or bell pepper, seeded and sliced
1 garlic clove, minced
1 shallot or onion, minced
1 jar golden curry
1 tsp scallions, sliced
1 stalk lemongrass, sliced into 2” pieces
1 cup rice, cooked
Recipe by Local Roots team member Phoebe Tran
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