Indian Style Acorn Squash Curry With Spelt

There are so many ways to prepare acorn squash or actually winter squash in general. One of my favorite methods is to roast and then use them in stews or curries. It might sound a little unusual to add spelt to an Indian style curry but I have to say, as much as I love rice, spelt even tops it with its nutty taste and chewy texture. Spelt doesn’t overcook easily and keeps its consistency even when you freeze and reheat this curry. For a gluten free alternative, please read my notes!

Remember to soak spelt berries in filtered water for at least 4 hours or overnight!

Ingredients: (for about 6 servings)

For roasting:

• 2 acorn squash
• 1 generous Tbsp extra virgin olive oil
• 1 tsp Celtic sea salt
• freshly ground black pepper to taste

Cook separately:

• 4 cups (950 ml) veggie broth (I made it with homemade veggie broth concentrate)
• 1½ cups (300 g) spelt berries, soaked in filtered water for at least 4 hours or overnight

For spice mix:

• 1 tsp cardamom seeds (not pods!)
• 2 pieces star anise
• ½ tsp black mustard seeds
• 1 tsp cumin seeds

• 3 Tbsp extra virgin olive oil
• 1 large sweet onion, diced
• 2 lb (900 g) potatoes, cubed
• 1 tsp ground turmeric
• 1 – 2 tsp crushed red pepper flakes (optional)
• 2 (13.66 fl oz/400 ml) cans full fat coconut milk
• 2 cups (280 g) cooked chickpeas
• 2 cups (260 g) petite green peas, frozen
• 1 Tbsp maple syrup (optional)
• Celtic sea salt to taste, if necessary
• a handful of fresh parsley, minced

For topping/garnish (optional):

• a dollop of unsweetened, plain vegan yogurt (I used homemade)
• more crushed red pepper flakes
• more parsley
• pea sprouts
• some cooked spelt berries

Preparation:

Preheat oven to 400° F (200° C). Use a chef’s knife to carefully cut the squash in half, then scoop out the seeds. You can roast the seeds later for a delicious, healthy snack (see notes)!

Coat all sides of the squash halves with olive oil and sprinkle or rub cut sides with Celtic sea salt and black pepper.

Place the squash halves cut side up on a rimmed baking sheet and roast for about 50 – 60 minutes until soft. You should be able to poke a fork into the flesh without resistance.

While the squash halves are in the oven, continue to work on the curry.

Drain the soaked spelt berries into a strainer.

Bring vegetable broth to a boil, then add spelt. Simmer over medium-low heat for about 45 minutes until the berries are soft but still chewy. The exact cooking time highly depends on how long you soaked them. Don’t drain the remaining liquid! Set some berries aside for garnish, if you want.

Cut vegetables and prepare the spice mix.

Preheat a large pot over medium heat, then add olive oil with spice blend. Fry for about 1 minute until fragrant and some seeds start to pop.

Immediately add diced onion and sauté for about 10 minutes over medium to medium-high heat until soft.

Add cubed potatoes and cook for another 10 minutes while stirring occasionally. Make sure the potatoes don’t stick to the bottom of the pot.

Once the potatoes have some color, add turmeric and, if you like it spicy, crushed red pepper flakes. Stir well, then add coconut milk and cook for 15 – 20 minutes until potatoes are soft.

When the squash are ready, make sure to give them some time to cool off so you won’t burn yourself. Scoop out 2 halves and roughly mash them. Scoop out the other 2 halves but keep them chunky.

Add spelt with remaining liquid, squash chunks and mash, chickpeas, and frozen peas to the curry. Simmer for another 5-10 minutes until completely heated, then season to taste with maple syrup and Celtic sea salt, if necessary. At the very end, stir in minced parsley.

Scoop into serving bowls, garnish to your liking, and enjoy!

Notes:

• To make this dish gluten free, use the same amount of brown basmati rice instead of spelt and cook with veggie broth until it’s soft with still a bite.
• If you forgot to soak the spelt, no worries! Rinse the berries in a strainer first, then just cook a little longer. You’ll have to add more vegetable broth, that’s all.
• Instead of acorn squash, you can also use other winter squash like sugar pie pumpkin or butternut squash. Depending on their size, you might only need one.
• To roast the squash seeds, wash and dry them first. Make sure all strings are removed. Place them into a bowl and toss with 1 Tbsp extra virgin olive oil, about ¼ tsp Celtic sea salt (use more if you like it saltier) and your favorite seasoning. I like to use Thai seasoning or smoked paprika. Spread evenly on a rimmed baking sheet and bake in the preheated oven at 350° F/180° C for about 15 minutes until golden brown and crispy. Toss them once or twice to ensure even baking and color.