Last weekend my SIL brought this over to the house. She even made it vegan for me! It is divine. She didn't have Madras curry powder (but I do!) so I think the flavor was probably different because she used regular curry powder. We ate it with warm pita. This weekend I am going to make it (using the Madras curry powder) and I am going to make some naan. This recipe is adapted from a book called Get Saucy.
Curry-roasted Butternut Squash Raita
2 cups peeled, seeded and diced (about 1/2 inch dice) winter squash, such as butternut, buttercup, kabocha, sweet dumpling or pumpkin
2 tablespoons vegetable oil
1 teaspoon Madras curry powder
pinch of sugar
1/2 cup plain yogurt (soy yogurt can be used), drained
1 scallion, finely chopped
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lemon juice
2 tablespoons shelled sunflower seeds, toasted
Heat oven to 425. Toss together the squash, oil, curry powder, sugar and season with salt. Spread evenly on a baking sheet and roast about 20 minutes, until lightly browned and tender. Let cool.
Combine the yogurt, scallion, cilantro, lemon juice and then gently fold in the squash and sunflower seeds. Serve with warm pita or naan. Makes about 1 1/2 cups.
View this orginal post in Vegan-Vegetarian Recipe discussion board