Try Something New

A few weeks ago, my CSA box introduced me to a new fruit: quince. Somehow I had made it this far in life without ever encountering one. 

I posted my “what do I do with quince” query in our 21 Day Facebook group and got several suggestions, including making membrillo (sweet quince paste/jam). I didn’t know what membrillo was so I looked it up. Fun fact - it turns out quince, which is pale white inside, turns red when cooked at length. Who knew?! 

I did some more quince googling and learned that it is one of the oldest known cultivated fruit trees, grown by the Babylonians and the Greeks, and have been credited with both medicinal and mythological powers. 

Diving into learning about a new-to-me food has been a great game. It’s fun, and interesting and it led me to an amazing recipe that I will definitely make again: Pumpkin Quince Curry. The combo of sweetness of the quince with the curry spices and the textures of the quince and the squash (I used butternut) was amazing. 

I’ll include the recipe here - I realize we may be at the end of quince season, but if you have a tree in your yard or your neighborhood that still has some fruit on it, make this recipe! It’s a great warm and comforting winter meal. 

Making new food friends is fun!

Source: Angie's Recipes

Ingredients

• 1 large or two small Butternut squash, peeled and cut into bite-sized chunks
• 3 Quince, peeled and cut into bite-sized chunks
• 3 tbsp Coconut oil
• 2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Small onion, peeled and finely chopped
• 2 tbsp Tomato paste
• 2 Garlic cloves, chopped
• 1 Small chilli pepper, diced
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1/2 tsp Salt
• 1-2 cups Vegetable broth or water
• 1 can Coconut milk
• Fresh cilantro, chopped
• Coconut flakes, optional

Directions

1. Peel the butternut squash and quince, cut each into small bite-sized pieces.
2. Heat the coconut oil in a large saucepan over mediumlow heat. Add in mustard seeds and cumin seeds, Cook, stirring, for 1 minute or until fragrant.
3. Add chopped onion and cook, stirring, for 5 minutes or until softened. Add tomato paste, garlic, chilli pepper, turmeric powder and garam masala. Cook, stirring, for 1-2 minutes or until fragrant. Add butternut squash and quince. Season with salt.
4. Add in broth, coconut milk and stir to combine. Reduce heat to low. Cook, covered, stirring occasionally for 20 to 25 minutes or until pumpkin and quince are tender.
5. Transfer to the serving plates or bowls. Top with chopped cilantro and coconut flakes if using. Serve immediately.