Winter Squash Curry with Crispy Rice

October 01, 2020

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



  1. Do this ahead: Slice your squash and spread them in an even layer on a sheetpan with oil, salt, and pepper. Roast in the oven at 450F for 30 minutes until the edges are nice and crispy. 
  2. In a saucepan, saute your garlic and onion until translucent. Add your sweet peppers and greens. Cook for about 5 minutes until they’ve softened and wilted. 
  3. Pour in the golden curry sauce and add your roasted winter squash. 
  4. Pound your lemongrass with the back edge of your knife to lightly flatten it and release the aromas. Add this to the pot for extra flavor.
  5. In a separate pan, preferably cast iron, add ¼ cup oil and heat on medium-high flame. Add your rice and flatten it to create an even surface. Lower the heat to low flame and allow to crisp till golden. Add additional oil if needed.

Recipe by Local Roots team member Phoebe Tran

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