Squash and coconut curry
From murph 17 years ago
- 45 minutes to make
- Serves 6
Good for that point in the fall when the standard Americana squash recipes are getting old. Serve over rice, perhaps with yogurt on top if too hot.
Ingredients
- olive oil or butter shopping list
- 2 onion, diced shopping list
- 2 Tbsp fresh ginger shopping list
- 4 cloves garlic shopping list
- 4 jalepenos, serranos, or similar chilies shopping list
- 2 Tbsp curry powder shopping list
- 2 butternut or delicata squash shopping list
- 6 medium potatoes shopping list
- 1 tsp mustard seeds shopping list
- 1 can coconut milk shopping list
- 2 cups water shopping list
How to make it
- Saute onion in butter or oil in a soup pot
- Mince ginger, garlic, and chilies, add to onion, along with mustard seed
- Peel and seed squash
- Dice squash and potatoes, add to pot and saute briefly
- Add coconut milk and water
- Simmer 30-45 minutes, until squash and potato are tender.
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