OK, I’m exaggerating but this last week has felt chilly to me for this time of year. And if you know me, September is my least favourite month. This summer flew by and I think it’s because we had a lot of rain and never really got into those super hot days that I enjoy.

The other day I ran into someone who said how much they love sweater weather. And I get it, all the cozy knits and pumpkin spice are right up my alley. I just don’t like leaving summer behind. I prefer sweaty weather over sweater weather.

To help heat things up, I created a dish that combines summer vegetables with warming spices. This is a perfect way to transition into a new season… even if we don’t enjoy this transition.

Summer squashes are different than winter squash in that they have a higher water content so they have a less starchier taste. This is great for light summer meals. Most commonly known summer squashes are green and yellow zucchini. Thanks to their neutral taste they are great for spiralizing.

But their neutral taste doesn’t mean they are devoid of nutrients. Summer squashes are rich in vitamins, minerals and antioxidants. Studies have proven summer squash to be especially rich in minerals copper, manganese, magnesium, phosphorus, potassium, calcium and iron as well as the carotenoid1 antioxidant family.

Since we no longer need to be cooled off during hot summer nights, I’ve added flavourful curry powder to warm you up. Make sure you purchase organic spices to avoid irradiation. Also watch out for fillers and preservatives, which are commonly used. As a bonus that shouldn’t be considered a bonus, choose fair trade spices to ensure fair wages and safe working condition to the farmers.

My absolute favourite brand of spices is Cha’s Organics. Their quality and care is unprecedented and you can taste it in the complexity of flavour in their spices. This quality has turned my taste buds into a bit of a spice snob but I’m cool with that.

I was excited to get my hands on their curry powder as it is one of the only curry powders that uses true cinnamon (also known as Ceylon cinnamon) as opposed to the commonly used variety of cinnamon – cassia.

If you’ve never thought about your cinnamon then you’ve only ever tried cassia cinnamon and that’s not your fault because it’s less expensive so that is what is widely available. But I can assure you that once you try true cinnamon, you’ll never go back. True cinnamon is lighter but more complex in flavour and I love using it in baked goods, smoothies and dishes like this Curried Summer Squash.

Healthy food does not have to be bland and it does not have to be complicated. This dish is a perfect example of a simple, flavourful dish that comes together in under 30 minutes.



Curried Summer Squash
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 summer squash (yellow zucchini), spiralized
  2. 1 yellow onion, finely diced
  3. 1 bunch Swiss chard, medium chopped
  4. 2 bell peppers, finely sliced
  5. 2 tsp Cha’s Curry Masala
  6. ½ tsp Himalayan salt
  7. ¼ tsp Cha’s black pepper, freshly ground
  8. 1 ½ inches ginger, finely chopped
  9. avocado oil
  10. 2 tbsp lemon juice
  11. ¼ - ½ cup water
  1. Sauté the onions in some avocado oil for about 10 minutes in a large frying pan
  2. Add the curry powder, salt, pepper, ginger, lemon juice and water
  3. Mix well with the onions
  4. Stir in the Swiss chard and continue cooking for 15-20 minutes
  5. Add in the bell peppers and summer squash for the last 5 minutes
  1. This dish is a light lunch or a side dish. To make it a heartier, complete meal add in hemp hearts, legumes or ground meat.
Jessica Stopard