2000s Recipes + Menus

Corn, Sweet Onion, and Squash Curry

Serves4 to 6
  • Active time:35 min
  • Start to finish:35 min
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.
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