Monday, April 17, 2017

Butternut Squash Curry

This delicious butternut curry has been a favourite at work potluck lunches all winter, so I had to share the way I like to make it before the rainy days of spring are over.  It's a simple, but fragrant, spicy creation that warms you up on gloomy days and gives your body good energy.  🌶








I usually eat a bowl or two of this curry like a chili without the rice and I noticed that my stomach and my body feels light, satiated and good.  What more could you want from your lunch?  I hope you get the chance to make this recipe and share it with your friends. 😋

This recipe makes four servings with some leftovers.
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  • 1 small to medium sized Butternut Squash;  cut into 1/2 inch dice 
  • 2 Tbsp. Oil
  • 2 tsp. Ground Cumin
  • 2 tsp. Ground Coriander
  • 1 tsp. Hot Pepper Flakes
  • 1 tsp. Curry Powder
  • 1 tsp. Ancho Chili Powder
  • 1/2 tsp. Salt
  • 1/4 tsp. ground Pepper

  • 2 stalks Celery; finely sliced
  • 2 inch nub of Ginger; grated or finely minced
  • 1 Green Jalapeño Pepper; de-seeded and minced
  • 1 bunch of fresh Cilantro; stems finely minced and leaves roughly chopped
  • 2 tsp. Curry Powder
  • 1 large can of crushed Tomatoes
  • 2 small cans of Black Beans
  • 1 small can of Kidney Beans
  • 3 Kaffir Lime Leaves

  • 1 can of Coconut Milk
  • 1 Tbsp. Brown Sugar
  • 1 bunch of fresh Spinach; chopped
  • Salt to season
  • 2 cups of rice (optional)

    Preparation: 
    1. The curry dish was usually enjoyed with the girls at work and therefore required pre-roasting the butternut squash and then cooking the curry in a large crockpot.  When you're looking to make this curry, start by preheating the oven to 375° F.  Peal the hard skin of the butternut with a vegetable peeler (or a sharp knife if you're skilled and brave) and then cut the butternut open.  Remove the seeds by hulling the butternut insides with a tablespoon and then cut the butternut into 1 inch dice. 
    2. Next create the spice rub by combining the ground cumin, ground coriander, hot pepper flakes, curry powder, ancho chilli powder, salt and ground pepper.  Add this mixture, the butternut squash pieces and the oil into a large mixing bowl and combine until the butternut is evenly coated with the spices.  Spread the butternut pieces onto a large baking tray and roast them for 40 minutes.
    3. In the meantime, cut the celery, the chili, chop the cilantro stems, grate the ginger and add them with 1/2 a cup of water to the crockpot on high.  After the vegetables are softened, add two additional teaspoons of curry powder and 3 whole Kaffir lime leaves.  Stir the mixture and then add the crushed tomatoes, the beans, 1/2 cup of water and the roasted butternut squash.  
    4. Cover the pot and cook on high heat for 1 hour.  Select the low heat setting if you don't mind to cook it for 4 hours.  One thing to remember when using a slow cooker is not opening the lid any more than you have to.  Every time you open the lid it extends the cooking time.  I know, if you are like me, you would want to look inside, give it a stir and a try, but trust me, this type of cooking works best if you leave it alone.
    5. After the cooking time has passed, stir in the coconut milk, brown sugar, and spinach and cook for another 15 minutes.  Finally, adjust the seasoning with salt and fresh squeezed lemon juice until you are happy with the flavour.
    6. Ladle into bowls or over a bed of rice and garnish with a generous amount of cilantro leaves.
    SignatureEnd
            Nina

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