Serves approx. 4-8
2 tbsp District Spice Currying Favor blend
1 small pumpkin, medium butternut squash, or medium hubbard squash
1 can (15 oz) coconut milk (less for thicker sauce)
Preheat oven to 350 degrees.
Slice squash in half, scoop out seeds. Place on baking sheet, cut side down.
Cook approx. 45 minutes, or until squash is soft.
Scoop squash from one of the halves into blender. Add District Spice Currying Favor blend and coconut milk. Puree, and serve over rice, vegetables, and/or meat.
1 tbsp District Spice Currying Favor blend
1 cup full fat Greek Yogurt (Greek Gods brand recommended)
1 boneless chicken breast or 6 boneless chicken thighs
1 cup coconut milk
1/2 white onion, diced
2 stalks celery, diced
8-10 dates, pitted and diced
1/2 cup sliver almonds
Mix District Spice Currying Favor blend, onion, celery, dates, almonds and yogurt, and set aside.
Heat coconut milk in pan, add chicken, and simmer for approx. 20 minutes.
Dice chicken, and immediately add to yogurt mixture.
Serve on salad greens, naan (or tortilla wrap), rice, or is great by itself!