Butternut Squash Curry
From eyecook 12 years agoIngredients
- 1 onion (diced) shopping list
- 2 large bell peppers, sliced(red yellow or orange - or a combination there of) shopping list
- 6 garlic cloves (minced) shopping list
- 4 T. olive oil shopping list
- 1 large butternut squash (peeled and cut into cubes) shopping list
- 2 cups tomato juice shopping list
- 1 can coconut milk ( I always use Thai Kitchen Organic - by far the best flavor, texture and quality) shopping list
- 1 to 2 T curry powder shopping list
- 2 t chicken or vegetable broth base (I use Better than Broth or Rapunzel - for this dish the Rapunzel brand Vegetarian Broth powder) shopping list
- 1 T ginger root (grated) (you can use less if you're not a ginger fan) shopping list
- Kaffir lime zest (although regular lime zest would do here - the Kaffir lime is pretty intense - very very fragrant and unique - worth finding) shopping list
- about 1/2 cup basil leaves (I wash and lay the leaves on top of each other, then slice into thin strips and pack loosely in the cup) shopping list
- half a stalk of lemongrass (sliced) shopping list
- dash of cayenne shopping list
How to make it
- Place squash in pot of cold water, bring to a boil covered and cook till tender (alternately you can also steam the squash)
- While squash is cooking sauté the onion, garlic and bell peppers in olive oil. Set aside.
- When squash is tender, drain - reserving 1 cup of the liquid. Place squash back in the pot and add the sautéed veggies, tomato juice, coconut milk, curry powder, ginger, lemongrass and lime zest.
- Mix 1 cup of the reserved squash water with the broth base and add into the pot with the squash.
- Cook slowly over low heat till everything is heated through, add the basil and cayenne. Stir well, taste, add salt of need be.
- Serve over brown rice for an awesome nutritious meal.
People Who Like This Dish 1
- marpar Copenhagen, DK
- eyecook Ironwood, MI
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