Indian Curry Stir-Fry

This stir-fry departs from the typical bed of accompanying rice and instead nestles in the bowl of steamed acorn squash. Raita, a yogurt sauce, is typically served with Indian curry dishes. It's cool, sweet character is a complimentary contrast to the curry.


Makes 4 servings


Cucumber-Mint Raita
2 small (about 4-inch diameter) acorn squash
Nonstick cooking spray
1 medium onion, thinly sliced
1 tablespoon minced fresh ginger
1 medium red bell pepper, diced
1-1/2 teaspoons curry powder
4 cloves garlic, minced
12 ounces boneless skinless chicken thighs, ground
2 tablespoons chopped fresh cilantro


  1. Prepare Cucumber-Mint Raita.
  2. Cut squash in half through stem ends; discard seeds. Place squash halves cut sides down on plate; microwave on HIGH 10 to 12 minutes, or until tender when pierced. Cover; let stand 3 minutes or until ready to fill.
  3. Spray large nonstick skillet with cooking spray; heat over high heat. Add onion and ginger; stir-fry 4 minutes or until onion is golden. Add bell pepper, curry powder and garlic; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes or until chicken is browned and no longer pink in center. Remove from heat. Stir in cilantro. Spoon into squash halves. Serve with raita on side.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 235
Calories from Fat 22 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 47 mg
Carbohydrate 29 g
Fiber 4 g
Protein 19 g
Sodium 95 mg

Dietary Exchange

Starch 1
Vegetable 2
Meat 2

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