Sweet and Spicy Curry Squash Bowls
I think Indian food is so under-represented in Central Oregon. I never tasted anything so complex as the food I had during my time living in rural India. Everything was spicy, sweet, bitter, savory and unctuous all at the same time. Somehow all this was completely different between dishes. The food is always simple and unpretentious and cooked to feed anyone who might be in need of a hot meal. When food is cooked in 5 foot diameter woks, it tends to not be the prettiest, but the sense of community and love that goes into it makes that unimportant. This meal is like a memory of my time there (minus the beef! haha), and the little yoga family that I miss.Cook down ground beef (or any ground meat or tofu)with cellar onions and garlic. Add Indian curry spice, chili flake, turmeric, black and pink peppercorn, and mango juice. Wilt winter kale or greens down with the mince. Roast halved squash or pumpkin to serve as the bowl. Scoop in the sweet spicy mixture and top with scallion.Thanks for stopping by! @ThePrimalFocus
