This is a simple spring dish marrying together a family staple of calabacitas (summer squash with onions, garlic, chiles, etc.) with aromatic Indian spices. It comes together relatively quickly so long as you have some yellow curry powder (store-bought or homemade) and summer squash on hand. If you cannot find orzo in your grocery store, you can easily substitute it with any small pasta, Israeli couscous, or even quinoa. I think it's perfect for a picnic. Do people still do that?
Yellow curry powder gets its beautiful golden color from turmeric - which is full of potent antioxidants! If you feel like making your own, here is a recipe for my Jamaican Dry Curry Blend.
INGREDIENTS
SERVES 6 AS A SIDE DISH
3 T. olive oil plus more for drizzling at the end
1 pint cherry tomatoes
1/2 white onion, thinly sliced
2 medium summer squash (such as yellow squash, patty-pan, Mexican grey squash, or zucchini), trimmed, cut into 1" pieces
1 red bell pepper, seeded, diced
2 cloves garlic, minced
1 lb. orzo, cooked according to package directions, drained, set aside
2 T. piñon (pine nuts)
2 T. yellow curry powder (Indian, Jamaican, Trinidadian)
1 tsp. garlic powder
1 tsp. red chile flakes
sea salt
fresh herbs for garnish (cilantro, mint, parsley, tarragon)
INSTRUCTIONS
Heat a very small pan on medium heat. Add piñon, stir constantly until toasted and fragrant. This only takes a minute or two. Transfer piñon to a plate to cool.
In a large sauté pan over medium-high heat, add 3 T. olive oil. Place onions in the pan and stir until translucent. About two minutes. Add squash, tomatoes, red bell peppers, garlic, curry powder, garlic powder, and red chile flakes. Stir until the tomatoes begin to break down and the squash is cooked through. Add the toasted pine nuts.
To the sauté pan, add the cooked orzo and gently stir to combine the ingredients. Drizzle with a little more olive oil. Season with sea salt, stir. Garnish with fresh herbs.
This dish tastes great warm or cold, but I prefer it best at room temperature.