Curried Vegetable Hash
This all-vegetable hash is less bulky that some, but it gets a fair amount of body from the winter squash. It's an excellent end-of-summer or early-fall dish, when the last of the fresh corn and first winter squashes overlap.
1 ½ Tbs. vegetable or olive oil
1 large onion, diced
1 bay leaf
1 medium clove garlic, minced
1 Tbs. all-purpose flour
2 tsp. mild curry powder
2 cups peeled, diced winter squash (½-inch pieces)
2 cups peeled, diced all-purpose potatoes (½-inch pieces)
1 ½ cups fresh corn (3 medium ears), or frozen
1 small green bell pepper, chopped
1 ¼ cups low-sodium vegetable broth
½ tsp. salt
1 ripe medium tomato, halved, seeded and diced
1 to 2 tsp. chopped fresh basil
1 to 2 tsp. chopped fresh parsley
- In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
- Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
- Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes. Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve hot.
4 to 5 servings