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Archive for the ‘Rice’ Category

One of my favorite mostly vegetarian blogs is Branny Boils Over. When I saw her blog and rave about chana masala, I knew it was something that I must try. For some reason the stars just didn’t align on this one and it took me months to finally get around to cooking it. I ended up making the chana masala on a really random night – Brandon was out of town and I had a terrible cold. But for some reason Indian food sounded like something that would warm my soul and make me feel better.

This is the perfect vegetarian dish – tons of flavor and protein and very satisfying. I served the chana masala over brown rice with naan on the side for scooping. I fed Brandon leftovers when he got back in town and even he was impressed. This dish has been added to the ever expanding list of vegetarian favorites in our house. I’ve really been cutting back on my meat consumption over the last couple years (I probably only eat meat/seafood 2-3 times per week and never for breakfast or lunch) and meals like this make it so easy to forget the meat.

One Year Ago: Fruit Skewers with Vanilla Cream Cheese Dip

Chana Masala
(Recipe adapted from Branny Boils Over and Smitten Kitchen)

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can diced tomatoes (juices included)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute for about 5 minutes, until softened. Add garlic and ginger and saute for another 2-3 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a 1-2 minutes and then add the tomatoes. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve over rice or with naan (or both!).

Yield: 4-6 servings

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67 Days of Gourmet: Day 58

I’m really embarrassed to admit that tonight was the first time I’ve cooked with quinoa. Bad foodie, especially given my love for all things healthy, whole grain and nutrient packed. :( And I’ve had it from the hot bar at Whole Foods and Earth Fare, just haven’t cooked with it yet.

I’ve been meaning to make this recipe for the last couple months. Every time I made homemade Mexican this was on the menu but I kept bailing on it. Every time I went to Harris Teeter I was annoyed that they were charging $5 for a small bag of quinoa. I was picking up a few things at Earth Fare this weekend and was so excited to find awesome bulk prices on all kinds of grains. I stocked up on quinoa and rolled oats.

I can’t believe I waited so long to make this. Whether you’re a quinoa lover or someone who has never tried it, this is a must try recipe. The flavors are so well balanced with the quinoa, black beans, fresh corn, bell pepper and jalapenos and the lime/oil based dressing is the perfect finish. I’m so looking forward to enjoying the leftovers for lunch this week topped with diced avocado and an extra squeeze of lime and know I’ll be making this many more times in the future.

BIG NEWS #1
YOU HAVE SUCCESSFULLY REGISTERED FOR THE 35th MARINE CORPS MARATHON! I did it! I registered! I’m beyond excited. And even better news, my friend Meghan registered to run it too! This will be her first marathon. I can’t even put into words how happy I am that I won’t be running this race alone!

BIG NEWS #2
I’m launching a Healthy Living blog!!! Don’t worry, Bakin’ and Eggs isn’t going anywhere but I’ve really been conflicted over whether to continue discussing fitness/my life on this blog or whether I should start a new blog. In the end, I decided that the healthy living blog was the best way to go. The name has been selected, the domain has been registered and I’m in the process of getting it all set up. I promise that I’ll let you all know the second it goes live!

Please try this quinoa recipe and then let me know what you think!

One Year Ago: Fresh Strawberry Scones

Black Bean and Quinoa Salad
(Recipe source Gourmet, July 1994)

Ingredients:

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup green bell pepper, finely chopped
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander (I subbed a bit of ground coriander because the store did not have fresh)

FOR THE DRESSING
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. (I attempted this step but my quinoa went right through my sieve so I skipped this step and just cooked it as is. Turned out totally fine.)

Bring a pot of salted water to a boil. Cook quinoa 10 minutes. Drain quinoa in sieve and rinse with cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in pot occasionally, adding water if necessary).

While quinoa is cooking, in a large bowl toss beans with vinegar and salt and pepper to taste. Add bell pepper, jalapenos, corn and coriander.

Let quinoa cool a bit then add to bean mixture and toss well.

FOR THE DRESSING
In a small bowl whisk together lime juice, salt and cumin. Add oil in a slow stream, whisking constantly.

Drizzle dressing over salad and toss well.  Salt and pepper to taste.

Yield: 4 to 6 as an entrée or 8 as a side dish

Note: I cut this recipe in half and it made plenty for 2 with lots of leftovers!

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68 Days of Gourmet: Day 45

This might seem like a strange combination but just trust me on this one – it’s good. What was not good was my decision to start this risotto at 8:45 after I got home from yoga. I was so hungry I didn’t know if I’d make it through all the stirring! Risotto isn’t hard, it just requires constant attention and a block of time. I was expecting this risotto to be a simple weeknight dinner but it really surprised me. The flavors green pea and bacon flavors were great together and the addition of lemon zest and juice at the end added an unexpected brightness. I also really appreciated not having to open a bottle of wine to make this dish!

Unhappy to report that my left leg is not getting much better. After my run on Monday it was swollen and sore. Boo. I planned on running the RaceFest Half Marathon in April but that’s not looking good for me unless my leg starts feeling better. I’ve taken the rest of the week off of running but I’m going to test it out again this weekend to see how it’s feeling. The high here is 60 degrees on Saturday and Sunday and I can’t wait to get outside! It’s been such a cold and wet winter. I’m going to embrace the two days of nice weather to the fullest!

I taught BodyPump tonight and felt like pushing it a bit. Went super heavy on my weights for squats and back and hamstrings. Maybe the Olympics are inspiring me to be a better BodyPumper!? ;) (Seriously – did you see Shaun White and Lindsey Vonn win their gold medals? Amazing!)

And time for bed…up early tomorrow for my 6:30 hot vinyasa class. Can’t wait! Hope I’m not feeling too sore from BodyPump.

Risotto with Bacon and Green Peas
(Recipe adapted from Gourmet, January 2009)

Ingredients:

3 1/2 cups reduced-sodium chicken broth
1 cup water
2 bacon slice, chopped
2 garlic cloves, minced
2 tablespoons shallots, minced (my addition – omit if desired!)
2/3 cup Arborio rice
2/3 cup frozen green peas
4 tablespoons Parmigiano-Reggiano, grated
2 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice

Directions:

Bring broth and water to a simmer in a small saucepan.

In a separate heavy saucepan, cook bacon over medium heat until crisp. Transfer to paper towels to drain.

Reduce heat to medium-low and add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, 1/4 cup at a time, stirring frequently. Make sure each addition has been absorbed before adding the next. Rice is done when tender and creamy but al dente, about 20-22 minutes. You might not have to use all of your broth but  reserve leftover broth mixture to thin the ristotto before plating.

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, lemon zest and lemon juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Yield: 2 servings

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68 Days of Gourmet: Day 5

jeweledrice

I was tasked with bringing a starch side dish to a family dinner last weekend. Brandon was cooking a turkey breast on the Big Green Egg as our meat. I decided not to make anything potato based since Thanksgiving is coming up so soon. I found this rice recipe when I was researching recipes for 68 Days of Gourmet and thought it sounded different. Brandon isn’t the biggest fan of rice but I love it. He also isn’t the biggest fan of dried fruit but I love that too. I thought our family dinner was the perfect time to try this since I would have a larger audience who would appreciate my rice and dried fruit side dish!

The method for preparing this rice is really different. Read the recipe directions below and you’ll see what I mean. I was pretty nervous about the final product turning out but I trusted the recipe and it turned out exactly right. I was scared the crust would be a burned mess but it was perfectly golden. The butter drenched toasted almonds on top were the perfect finish.

This rice is a great side dish for richly spiced pork and chicken and complemented our turkey breast well too. The leftovers were great with the Spiced Chicken I made for dinner on Tuesday night. A note, this recipe makes a ton of rice so you may want to half it if you’re feeding a smaller crowd.

Jeweled Rice with Dried Fruit
(Recipe adapted from Gourmet, November 2004)

Ingredients:

3 cups basmati rice
4 quarts water
3 tablespoons salt
1/2 cup dried apricots (3 1/2 oz), quartered (I omitted these)
1/2 cup golden raisins (3 oz)
1/2 cup dried cranberries (2 oz)
1 stick (1/2 cup) unsalted butter, divided
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 cup slivered unsalted roasted almonds

Directions:

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-quart heavy pot. Add rice and boil, uncovered for about 5 minutes – starting from the time the rice starts to boil. Stir occasionally. Drain in sieve.

Mix together dried fruit in a bowl. Melt 6 tablespoons butter in a cleaned and dried pot. Stir in cardamom and pepper and combine. Alternate layers of rice and dried fruit over the butter mixture, beginning and ending with rice. Mound loosely, don’t pack it in. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon. Wrap lid of pot in a kitchen towel, folding edges of towel up and over the lid (keeping towel away from burner). Cook rice over low heat, undisturbed, until tender and a crust forms on bottom, about 30 to 35 minutes. Do not lift the lid while the rice is cooking. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.

While rice is resting, heat remaining 2 tablespoons butter in a small skillet over medium heat and cook almonds, stirring, until lightly browned, 2 to 3 minutes.

Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with almonds.

Yield: 10-12 side dish servings

Notes:
*Rice can stand off heat up to 1 hour. Just keep covered and undisturbed
* If you’re short on time, you can skip letting the rice stand after cooking. Spoon loose rice onto a platter and then dip bottom of pot into a large bowl of cold water for 30 seconds to loosen crust.

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thaibasilchicken

We visited my family in Atlanta last weekend. While we were there we stopped by the Dekalb Farmer’s Market. It’s not really a farmer’s market but it is a mecca for foodies. They have a huge and varied selection of vegetables, fruits, seafood, cheeses, meats…the list goes on and on. This was Brandon’s first trip and he was taken in by the chili selection. We ended up coming home with four or five different types of chili peppers so you’ll notice a recurring theme in my next few blog posts as I try to find inventive ways to use them.

Today I decided to use the Thai Chilies (also known as prik kee noo). I did some research this morning and landed on Spicy Thai Basil Chicken. This is a pretty basic Thai dish but I thought it’d be fun to make at home with our chilies. I ended up using a combination of two recipes and was pleased with the outcome. I was pretty scared that this dish would be over the top spicy (since I used about 8 chilies and they’re supposed to be a 9 in hotness on a 1-10 scale) but the spice was very manageable. It was a nice slow and constant burn.

If you’re a fan of Thai stir fries and like a little spice I highly recommend this recipe for an easy weeknight meal. I served it over jasmine rice.

Spicy Thai Basil Chicken
(Recipe inspired by Andrea Meyers and Thai Food and Travel)

Ingredients:

3 tablespoons canola oil
3 cloves garlic, minced
1 shallot, thinly sliced
1 bell pepper, diced (red, yellow, green – whatever you have)
4 boneless skinless chicken breasts, sliced into thin strips
8 Thai chilies, sliced into then rounds (can substitute serrano or jalepeno if necessary)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
15 basil leaves, roughly chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water
Jasmine rice, for serving

Directions:

Heat a large skilled over medium-high heat. Add oil and heat until shimmering. Add garlic, shallots and peppers and saute for about 1 minute. Add chicken and chilies and continue to cook for about 5 minutes, until chicken is no longer pink. Add fish sauce, oyster sauce, soy sauce, water and basil leaves and cook for another minute or two. Stir in cornstarch/water mixture and cook for another minute, until thickened.

Serve over rice.

Yield: 4 servings.

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blackbeansrice250

Part two of last night’s delicious grilled shrimp taco dinner. This is pretty much my go-to black beans and rice recipe. I’m almost always guaranteed to have all the ingredients in my pantry and it’s simple, good and always a great side dish for Mexican night. And be warned…this recipe makes a ton!

Black Beans and Rice
(Recipe source Joy of Cooking)

Ingredients:

1 large onion, diced
1 fresh pepper, seeded and diced (like jalapeno or habanero, or substitute diced canned jalapenos or red pepper flakes – use what you have!)
2 cloves garlic, minced
2 tablespoons olive oil
1 cup chopped fresh tomatoes (or 1 can of diced tomatoes)
1 cup rice
2 1/2 cups water
1 teaspoon salt (or more, to taste)
1 can black beans, drained and rinsed

Directions:

Heat olive oil in a medium saucepan over medium heat. Add onions and peppers and cook for about 3 minutes. Add garlic and cook for another 2-3 minutes, or until mixture is softened.

Stir in tomatoes, water, rice and salt. Bring mixture to a boil and then stir in black beans. Cover and cook over low heat for about 20 minutes, until water absorbed and rice is tender. Don’t peak until the 20 minutes are up!

Remove from heat and let stand about 5-10 minutes (still covered) before serving.

Yield: 6-8 side dish servings

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curryyogurtchicken

I cut this recipe out of Food and Wine several months ago. I finally added it to our menu last week and all I can say is that I wish I’d have tried it sooner! The quick braising method results in very tender chicken and the flavors in this dish are great for something that comes together so quickly.

If you’re a fan of ethnic flavors, I definitely suggest you try this one out!

Curry and Yogurt Braised Chicken
(Recipe heavily adapted from Food and Wine)

Ingredients:

3-4 tablespoons canola oil
3-4 skinless, boneless chicken breasts
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 serrano chile, minced (I used jalapeno)
1 red bell pepper, cut into thin strips
1 tablespoon Madras curry powder (add up to an extra tablespoon if you’re a curry lover)
1 pound tomatoes, cored and coarsely chopped, or 1 can diced tomatoes, drained
1/4 cup plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Directions:

Trim chicken breasts and season with salt and pepper. Lightly dredge in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until lightly browned, about three minutes per side. Transfer the chicken to a plate.

Add the garlic, ginger, chile and bell pepper to the skillet and cook over medium-high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, yogurt and water and stir until smooth.

Return the chicken to the skillet and bring to a boil. Cover and simmer over low heat until the chicken is tender and the sauce is slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve over rice.

Yield: 3-4 servings

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cajjambalaya22

I look for any excuse to cook for a special occasion – especially fun things like Fat Tuesday, St. Patricks, Cinco de Mayo, even the opening ceremonies of the Olympics (we had friends over for a Chinese feast!). While menu planning this week, I knew Fat Tuesday had to be Cajun themed.

We started the day out at IHOP for free pancake day. If you didn’t hear about it you missed out! IHOP was giving away a free short stack of pancakes to everyone to raise money for The Children’s Miracle Network. Fat Tuesday was originally known as “Shrove Tuesday” – the day before the Christian time of fasting and prayer called lent. Apparently, one of the Shrove Tuesday traditions is eating pancakes. Read more on Wikipedia

On to dinner. I’d been craving jambalaya for the last few weeks so there was no hemming and hawing over what to make (which is abnormal for me – usually I pour over recipes for hours). I’ve tried several recipes over the last few years and have recently found my favorite – it’s Emeril’s Cajun Jambalaya. I love all the veggies along with the trio of shrimp, andouille and chicken – it also has a great flavor and a good amount of heat. Surprisingly enough, this comes together relatively quickly, especially if you buy deveined shrimp. I definitely recommend this next time you are in the mood for a cajun dish!

cajjambalaya

Cajun Jambalaya
(Recipe source Emeril Lagasse)

Ingredients:

12 medium shrimp, peeled, deveined and chopped
4 oz chicken, diced (can sub chopped cooked chicken if you have some on hand)
1 tbsp creole seasoning (Emeril’s Essence or any other cajun seasoning)
2 tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup chopped tomatoes (I use drained diced if I don’t have fresh on hand)
3 bay leaves
1 tsp worcestershire sauce
1 tsp hot sauce (or more if you like heat)
1 tsp cayenne pepper (optional – not included in the original recipe but good if you like heat)
3/4 cup white rice
3 cups chicken stock
5 oz andouille sausage, sliced
salt and pepper to taste

Directions:

In a bowl, combine shrimp, chicken and Creole seasoning. If you’re using pre-cooked chicken do not add the chicken in with the shrimp. Work in seasoning well.

Heat oil in a large saucepan over medium-high heat. Stir in onion, celery and bell pepper and cook about three minutes. Add garlic, tomatotes, bay leaves, worcestershire, hot sauce and cayenne. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionaly, about 15 minutes. Then add shrimp, chicken and sausage. Cook until meat is done, about 10 more minutes. Season to taste with salt, pepper and creole seasoning.

Yield: 4 servings

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scallops

The last few weeks I have been traveling for work and putting crazy hours in. Last weekend was my first weekend off in three weeks and I just wanted to hang out at home and relax. We planned a “date night” at home on Friday night and I really wanted to try something a little fancier than what I make on weeknights. Think fine dining-esque.

We thought about it all day on Friday and browsed through a few cookbooks. We finally landed on sea scallops. One of my very favorite things to order in nice restaurants is seared sea scallops over risotto. So off I went to Whole Foods after work with a mission of creating a delicious scallop dish.

I ended up with six beautiful sea scallops, fresh spinach and prosciutto de parma. When I got home I turned to my trusty Joy of Cooking (seriously, if you do not own a copy – buy one! most useful cookbook ever!) and used their “Simplest Risotto” for my risotto.

I loosely followed a recipe from The Newlyweds Cookbook for the scallops. I finished it all off with wilted spinach and a balsamic reduction.

This is a great special occasion recipe. I was really, really pleased with how it came out. The scallops were a cinch and the risotto…well…risotto is a labor of love. You have to commit to stirring (a good job to assign the man)! I highly recommend you give this a try if you’re looking for a special Valentine’s day dinner (or any date-worthy occasion).

Simplest Risotto
(Recipe source Joy of Cooking)

Ingredients:

2 tbsp butter or olive oil
1 medium onion, minced
8 cups chicken stock
2 cups Italian rice
1/2 cup white wine (can sub chicken stock)
1 tbsp butter
1 cup freshly grated parmesan cheese
salt and ground pepper, to taste

Directions:

Melt butter or heat olive oil in a large, heavy saucepan over medium heat. Add onions and cook over low heat until soft and translucent but not browned, about 5 to 8 minutes.

Meanwhile, simmer the chicken stock over medium heat.

Increase the heat on the onions to medium and stir in the rice. Using broad strokes, stir the rice until it looks chalky and you can see a white dot in the center of each grain, about three minutes.

Stir in white wine and continue stirring to prevent sticking until all wine has been absorbed. Then start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously to prevent sticking. When 6 cups of stock have been absorbed, add the stock 1/2 cup at a time and start tasting the rice. It should be tender but still a little firm to the bite, not mushy.

Take the risotto off the heat when the rice still has a little more resistance than you’d like and fold in butter and parmesan cheese. Season to taste with salt and ground black pepper.

Let risotto stand for a moment and then serve immediately.

Seared Scallops with Crispy Prosciutto
(Adapted from The Newlyweds Cookbook)

Ingredients:

2-3 tbsp olive oil
6-8 sea scallops (3 or 4 per person)
8 slices prosciutto, roughly chopped
1 bag of baby spinach, optional
salt and pepper

Directions:

Heat 1-2 tbsp olive oil over medium to medium high heat in a medium saute pan. Add prosciutto and saute until crispy, 3-4 minutes. Make sure to have the exhaust fan on, the prosciutto will smoke. Drain on a plate line with paper towels.

Wipe out pan and heat another 1-2 tbsp olive oil over medium high heat . Season scallops with salt and pepper and add to hot skillet. Sear 2-3 minutes per side (cooking time will vary depending on the size of your scallops). They should be golden on both sides.

When you remove the scallops from the pan  you can throw a bag of spinach in the leftover olive oil and heat until lightly wilted. Season with salt and pepper.

Balsamic Reduction

Ingredients:

1/2 cup balsamic vinegar
1-2 tbsp brown sugar, to taste

Directions:

Bring vinegar to a boil. Once it comes to a boil, reduce the heat and let it simmer until it’s reduced by about 1/2. Add in the sugar and let simmer until thickened. Remove from heat. Will thicken more as it cools. Watch the mixture carefully to prevent scorching while simmering.

To plate everything…

Place risotto and spinach on plate side-by-side. Arrange scallops on overlap between spinach and risotto. Sprinkle with crispy prosciutto. Drizzle with balsamic reduction.

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butternutcurry

I love anything with red curry paste. I also love trying new meatless main dishes. If it weren’t for my meat-loving husband, it’s possible I would be a vegetarian. I try to plan a meat-free dinner at least once a week and I don’t usually eat meat with breakfast or lunch.

I came across this recipe in Gourmet a couple months ago. I have really been getting a lot of inspiration from Gourmet lately. I’ve found that they have a lot of recipes that are possible on a week night and don’t call for too many special/expensive ingredients.

I was really intrigued by this combination – spicy curry and sweet winter squash. I was really excited to try it. While this isn’t something that I would add to the regular rotation, I will definitely be making this one again.

Butternut Squash Curry
(Adapted from Gourmet)

Ingredients:

1 tbsp plus 2 tsp vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 tsp cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided (I used light coconut milk and it turned out fine)
1 1/2 to 2 tbsp Thai Kitchen red curry paste
1/3 cup water
5 ounces baby spinach (5 cups packed)
1 tbsp Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Cooked jasmine or brown rice
Lime slices, for garnish

Directions:

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.

Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.

Add squash, water, remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

Serve over jasmine or brown rice and garnish with lime slices.

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