Go Back
Curried Winter Vegetables with Roasted Acorn Squash // JustineCelina.com


My Curried Winter Vegetables with Roasted Acorn Squash is healthy comfort food at it's finest! A medley of onions, garlic and ginger are caramelized, then accompanied by a flavourful trio of carrots, peppers and celery simmered in a decadent, tomato based curry sauce dancing with rich Indian spices and just the right amount of heat. Roasted Acorn Squash houses the Curried Winter Vegetables in a nourishing, edible bowl -- a playful, hearty spin on typical bread-based options. This recipe yields a generous amount of curry that freezes well, so you can stock the freezer with healthy options to help fuel January's resolutions when you're running short on time!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8



  • 1/3 cup curry powder
  • 1 tbsp cumin
  • 1 tsp crushed chilies (reduce to 1/2 tsp for the heat sensitive)
  • 1/4 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • 3/4 tbsp Himalayan pink sea salt (adjust to your your preference)


  • 1 Acorn squash
  • 1 tsp virgin coconut oil
  • Pinch of Spice Blend


  • 1 yellow onion
  • 3 cloves garlic
  • 2 tbsp grated ginger
  • 2 tbsp virgin coconut oil
  • 5 – 20 turns each of Himalayan pink sea salt and black peppercorns (adjust to your preference(
  • 2 peppers (I used yellow and red)
  • 4 carrots
  • 2 celery sticks
  • 4 cups canned tomatoes
  • 1 5.5 oz can tomato paste
  • 1 14 oz can coconut milk
  • 2 18 oz cans chick peas
  • Juice from 1 lemon


  • Celery leaves
  • Fresh lemon


  1. Begin by preheating your oven to 400°C. In the meantime, grease a baking sheet with coconut oil and prepare the Spice Blend by combining each ingredient in a small bowl.

  2. Prepare the Roasted Acorn Squash. Cut each squash lengthwise and scoop out the seeds with a spoon (you can always roast them later!). To level each squash halve, slice a thin piece off of the bottom. Rub coconut oil onto the flesh of the acorn squash and season with a pinch of the Spice Blend. Once each squash halve is prepared, place it cut side down on your baking sheet.

  3. Once oven is preheated, roast the squash for 30 minutes (or until golden brown).

  4. In the meantime, heat a large pan or skillet over low / medium heat.

  5. Prepare the Curried Winter Vegetables for sautéing. Mince garlic, grate ginger and chop onion, celery, carrots and peppers.

  6. Add 1 tbsp of virgin coconut oil to coat the bottom of the hot pan. Then add garlic, ginger and onions. Season liberally with Himalayan pink sea salt and black peppercorns using the guidelines indicated above, adjusting to your preference. Sauté for 15 minutes, or until caramelized.

  7. Add celery, carrots and peppers to the pan, along with 1 more tablespoon of virgin coconut oil and additional salt and pepper. Mix thoroughly to distribute. Sauté vegetables for 15 minutes, or until tender, to create a well seasoned base for the curry. Note: during this time, the Roasted Acorn Squash will finish cooking -- remove from the oven and set aside to cool.

  8. Puree 4 cups of canned tomatoes in a Vitamix (or similar) and add to the pan, along with tomato paste, coconut milk and Spice Blend. Stir to combine.

  9. Drain (but don't rinse!) chick peas and add them to the pot -- the liquid thickens the sauce! Stir to combine. Cook over medium heat for 20 minutes, stirring often.

  10. After the Curried Winter Vegetables have cooked for 20 minutes, remove from heat and stir in fresh lemon juice.

  11. Taste and adjust the seasoning as needed with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns.

  12. Plate the Curried Winter Vegetables with Roasted Acorn Squash by adding 1 Roasted Acorn Squash halve to each plate, stuffing with  Curried Winter Vegetables until heaping. Garnish with celery leaves and a slice of fresh lemon.

  13. Serve immediately and enjoy!