Скачать или смотреть Opo Squash Red Curry | Bottle Gourd Thai Inspired Plant-based Recipe | Vaidyaji Priyanka

If you are not too familiar with the opo squash, this entrée can be love at first bite. Known in India as the ‘bottle gourd’ or lauki, the opo squash is the highlight here of a scrumptious vegan curry, drawing inspiration from the famed red curry of Thai cuisine.

Start with toasted sesame seed oil in a sizzling hot pan, adding red onions, curry leaves, and a generous tsp each of garlic and ginger. Toss in some bamboo shoots for a little sweetness combined with rustic flavor, which at this stage will blend in quite seamlessly. The aromas are enticing already, even with the opo squash still to come.

Next add chopped green onions, followed by the (pre-cut diced and cubed) opo squash. Give it a good turn, adding some baby corn for more variety, and you have all the colors pop alive. Stop here, or gently pass, as Wordsworth might say, to take in this spectacle of beauty.

Now add coconut milk (or cream), giving it a gentle stir. For the curry flavor, we use Mike’s organic curry love brand. Add the curry red paste, and some water, mixing in the paste uniformly well into the entire vegetable medley and bringing it to a good simmer.

To this simmering delight, add a hint of coconut oil, some chili flakes (optionally, for extra heat), and for a fish sauce alternative, a tsp. of gingerly lime coco aminos. Then add in more cilantro and (Thai) basil, though Italian basil will do just fine. Finally, add salt to taste, and we are ready to plate.

Serve with an accompaniment of white organic cooked basmati rice. The sheer simplicity of rice, garnished and flavored to perfection by homeopathic doses of the ingredients in the mother curry, makes for an outstanding complement.

Sometimes all it takes is one dish to open up whole new vistas of taste. To the world of squashes as a whole, this opo squash curry is a most exciting introduction.
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