I created this recipe last week when I woke up for the first time this season and didn’t want to get out of bed because it was too cold! The first cold snap of the season makes me a little nostalgic for summer, but also makes me excited for the seasons to change.

Curry always warms me up AND cheers me up when I’m feeling a little blue.

My favorite creations usually come from the necessity to use things in my fridge.  I like to call these “stone soup” recipes.  Right now we have an abundance of squash and cauliflower on the farm (along with plenty of other goodies) so I decided to create something warm and fragrant and cozy for dinner.  I used a delicata squash because I had one that needed to be eaten, but you could use whatever type of squash your heart desires!

While I was prepping my curry, my roommate and a couple of her couple friends came home and I got to feed them as well which is one of my favorite things to do!

Needless to say, this curry warmed my body and my soul just like I expected!

Jessica also mentioned a delicious looking recipe in her blog post. If you would like the recipe, click here: http://www.babble.com/best-recipes/roasted-brussels-sprouts-with-bacon-pomegranate-2/

Photo by: Lady Locavore Blog

Serves 4


  • 1/2 yellow onion
  • 2 cloves garlic
  • 2 tblsp olive oil
  • 1/2 quart chicken or veggie broth
  • 1 delicata squash, cubed (cut in half, slightly steamed and scooped from its skin)
  • 2 medium potatoes, cubed
  • 1 large carrot (cut in half and chopped)
  • 1/2 large head of cauliflower
  • 2 cups chard (washed, roughly chopped)
  • 1 can coconut milk
  • red pepper flakes
  • curry powder
  • tumeric
  • paprika
  • salt and pepper to taste
  • 2 cups of uncooked brown rice
  • 4 cups water


  1. Bring water to a boil, add rice and reduce to a simmer, cover and monitor as you cook the rest of your meal
  2. Chop yellow onion
  3. KIDS! Crush garlic
  4. Saute onions and garlic in large pot/pan
  5. KIDS! Add broth and bring to a simmer
  6. KIDS! Scoop out squash
  7. Cube squash and potatoes and add to pot
  8. Cut up carrot and cauliflower and add to pot
  9. KIDS! Wash chard and tear into bite sized pieces and add to pot
  10. KIDS! Add coconut milk and spices
  11. Cook until squash and potatoes are soft
  12. Serve over brown rice
  13. Enjoy!