2000s Recipes + Menus
Corn, Sweet Onion, and Squash Curry
Serves4 to 6
- Active time:35 min
- Start to finish:35 min
ADAPTED FROM JAMIE GUERIN, WHITEHOUSE-CRAWFORD, WALLA WALLA, WASHINGTON
February 2009
Pristine vegetables pair with a Walla Walla sweet—the area’s most famous export until its Cabernet Sauvignons started winning awards—to make a versatile accompaniment for grilled pork chops and other meats.
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut from cob
- 1 medium yellow squash or zucchini, cut into 1/3-inch dice
- 1 Walla Walla or other sweet onion, halved and sliced
- 1 garlic clove, minced
- 1 (1-inch) piece peeled ginger, grated (2 tsp)
- 1 teaspoon Jamaican curry powder
- 2 tablespoons dry white wine
- 1 cup well-stirred canned unsweetened coconut milk
- A few drops Jamaican hot sauce, or to taste
-
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook corn, squash, and onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add curry powder, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, 1 minute. Add wine, then stir in coconut milk and bring to a boil, stirring and scraping up any brown bits. Season with hot sauce, salt, and pepper.
- Keywords
- jamie guerin,
- curry,
- web-exclusive recipes,
- vegetarian,
- walla walla
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A Town So Nice
Walla Walla is a lovely college town. It’s also home to nearly 100 wineries and some great restaurants. Plus, we’ve got a web-exclusive recipe for Halibut with Tomato-Saffron Vinaigrette.
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