Butternut Squash Curry
I have not seen local squash for sale for some time, then suddenly I saw some in 2 different stores. Why that should be I don't know, but I was happy to take advantage of it.
The squash can be roasted ahead of time. Indeed, it would make sense to roast twice as much (or so) as you need a day or two in advance, eating part of it plain and saving the rest for this curry.
3 or 4 servings
20 minutes prep time - plus 1 1/2 hours to prep and roast the squash
Roast the Squash:
1 kilo (2 pounds) butternuts squash
- (about 6 cups when peeled and cubed)
2 tablespoons mild vegetable oil
Peel the squash, remove the seeds, and cut it into pieces to roast. Toss them with the oil and bake them at 400°F for about 1 hour, or until tender.
Make the Curry Sauce:
2 medium onions
2 tablespoons finely minced fresh ginger
2 cloves of garlic
1 tablespoon mild vegetable oil
2 tablespoons mild curry powder
1/2 teaspoon salt
500 ml coconut milk
1 tablespoon arrowroot
100 grams (3 ounces) pea sprouts
OR 1 cup frozen peas
Peel and chop the onions. Peel and mince the ginger and the garlic.
Heat the oil in a large skillet, and sauté the onions until soft and slightly browned. Add the ginger and garlic, and cook for a minute more. Sprinkle over the seasonings, and blend well. Add most of the coconut milk, and allow the mixture to simmer until well amalgamated, about 5 minutes. Meanwhile, mix the arrowroot with the last few tablespoons of the coconut milk.
When you are about ready to serve, add the roasted squash and heat through. Add the pea sprouts or peas and allow them to heat through as well. Mix in the last of the coconut and arrowroot, and cook for about a minute, until thickened. Serve with steamed rice.
Last year at this time I was working on perfecting Almond Pound Cake for my cousins wedding in the summer.
The squash can be roasted ahead of time. Indeed, it would make sense to roast twice as much (or so) as you need a day or two in advance, eating part of it plain and saving the rest for this curry.
3 or 4 servings
20 minutes prep time - plus 1 1/2 hours to prep and roast the squash
Roast the Squash:
1 kilo (2 pounds) butternuts squash
- (about 6 cups when peeled and cubed)
2 tablespoons mild vegetable oil
Peel the squash, remove the seeds, and cut it into pieces to roast. Toss them with the oil and bake them at 400°F for about 1 hour, or until tender.
Make the Curry Sauce:
2 medium onions
2 tablespoons finely minced fresh ginger
2 cloves of garlic
1 tablespoon mild vegetable oil
2 tablespoons mild curry powder
1/2 teaspoon salt
500 ml coconut milk
1 tablespoon arrowroot
100 grams (3 ounces) pea sprouts
OR 1 cup frozen peas
Peel and chop the onions. Peel and mince the ginger and the garlic.
Heat the oil in a large skillet, and sauté the onions until soft and slightly browned. Add the ginger and garlic, and cook for a minute more. Sprinkle over the seasonings, and blend well. Add most of the coconut milk, and allow the mixture to simmer until well amalgamated, about 5 minutes. Meanwhile, mix the arrowroot with the last few tablespoons of the coconut milk.
When you are about ready to serve, add the roasted squash and heat through. Add the pea sprouts or peas and allow them to heat through as well. Mix in the last of the coconut and arrowroot, and cook for about a minute, until thickened. Serve with steamed rice.
Last year at this time I was working on perfecting Almond Pound Cake for my cousins wedding in the summer.
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