Recipe from How to Cook Everything.
Winter Squash Curry
Makes: 4 servings
Time: About 30 minutes
Peeling and chopping the squash is probably the hardest part of this recipe. All sorts of vegetables work in addition to or instead of squash; use this recipe as a base and improvise from there.
Other vegetables you can use: any winter squash, potatoes, sweet potatoes, any root vegetable, eggplant, cauliflower, mushrooms, okra, peas, any summer squash, or green or wax beans.
2 tablespoons neutral oil, like grapeseed or corn
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 1/2 pounds butternut or other winter squash, peeled and roughly chopped
1 cup coconut milk, stock or water
Salt and freshly ground black pepper
Chopped fresh cilantro leaves for garnish
1. Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes.
2. Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the squash periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Taste and adjust the seasoning, garnish with cilantro, and serve hot or warm.
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