Curry 101. You’ll get an A+.

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My first day on a consulting project 5 years ago. We go to an Indian buffet for lunch. My first reaction, “Oh crap.”
I was born and raised in Southwestern Pennsylvania where using salt and pepper is “spicy.” I grew up eating the typical Pennsylvania Dutch foods mixed with an American-Italian flair. Roast, potatoes and carrots were a normal dinner. Spaghetti and meatballs was on the menu weekly. I guess you could say I was not really an adventurous eater in my past life.
Curry? Never.
Sushi? Are you kidding?
Sea veggies? When pigs could fly.
I had my first curry dish at that Indian buffet that day. I was totally hooked. I went to that buffet a few times a week for lunch. I was obsessed. The flavor. The spices. The new. 
When I went to nutrition school, I learned about the power of spices. Too much salt in our diet is totally uncool so using spices is an amazing way to give your food flavor and punch without the guilt.
I began to play around in the kitchen.
Fast forward 5 years later. Curry dishes are a staple in the Moore household in the cold months. I do all kinds of different varieties. This time, I did a kabocha squash and shrimp. Never had kabocha squash? Awesome. Sweeter than butternut squash or pumpkin which is a perfect pairing with spicy curry.
It is hard to get out of a rut – out of a routine. It is hard to make change. It is damn hard to pass up the box of donuts in the break room and go back to your desk and have some roasted almonds. It is crazy hard to stop eating out every night and actually get in the kitchen and cook.
However, when you do, something magical happens. You shed some weight. You see things more clear. Your mind settles.
You get into a new routine. And that my dear, is all it takes.
Let me share with you. Here is your first course. Curry 101.

Classy Kabocha Squash and Shrimp Curry 
Ingredients:
1 can of coconut milk
2 tablespoons curry paste
1 kabocha squash, cut into squares
1 pound of shrimp
1 bunch of green beans, ends snapped
Directions:
1. In a bowl, whisk together the coconut milk and the curry paste.

2. Cut the squash. What I do is cut both ends so you have a flat service to work on. Kabochas are awesome because you can eat the outside. No need to peel!

3. On an oiled baking sheet, roast the squash in the oven for about 45 minutes at 350 F.
4. While the squash roasts, simmer the green beans in the coconut milk mixture. I bring it to a boil and then let it simmer until the green beans are a little tender.
Add the shrimp. They only take a few minutes.
Add the squash and mix together.

Serve over brown rice or quinoa. Enjoy!
Get an A+.