March 23, 2017

Chayote Curry | Plant Based, Oil Free, Cast Iron Skillet

Chayote is in season! This pear shaped squash is a wonderful ingredient to have in the kitchen. After it's peeled, chayote can be eaten raw or cooked. Make sure to wear gloves when peeling chayote or you'll end up with some undesired residue on your hands. Raw chayote can be tossed into a salad and cooked chayote can be added to stews and soups. This week I decided to make a chayote curry with a new curry powder I picked up from Trader Joe's. The dish turned out really well and great on its own. Next time I might serve it over some rice or lentils.

Chayote Curry

1 sweet onion, finely chopped
2 chayote, peeled and diced
1 cup tomatoes, diced
2 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp curry powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
1 cup filtered water
2 green onions, chopped
2 tbsp organic tahini
Salt and pepper to taste

Serves 2

Add the sweet onions to the cast iron over medium heat and cook until translucent. Add one tablespoon of water at a time to prevent the onions from burning or sticking to the pan.

Once the onions are translucent, add the chayote, tomatoes, garlic, water and seasoning. Mix everything together and place the lid over the skillet. Cook the chayote until desired doneness. I let the chayote cook until they were no longer crunchy. Add more water if necessary to prevent burning or sticking.

When the chayote is cooked to your liking, turn off the heat, mix in the green onions. Divide the curry into two bowls, mix in one tablespoon of tahini in each bowl and season with salt and freshly ground pepper to individual taste.

If you get around to trying this recipe, let me know what you think.

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