Saturday, January 30, 2016

Butternut Squash Curry

Simple, fast, and delicious! Adapted from this recipe from the BBC.

1 T olive oil
1 red onion, chopped, or 1 small yellow onion
10- to 16-oz bag frozen chopped butternut squash
1 tsp curry powder
1 1/4 c vegetable stock
4 lg tomatoes, chopped, or one 15-oz can diced tomatoes
1 15-oz can chickpeas
handful of chopped cilantro

Cook the squash according to package directions. (Or, if you're using fresh squash, sauté it in the oil 2-3 minutes until lightly browned before adding onion.)  Sauté onion in oil until soft. Add curry powder and cook one more minute. Then add stock. (If using fresh squash, simmer 15 - 20 minutes until soft.) Add tomatoes and chickpeas, and simmer 5 minutes to allow flavors to blend. Sprinkle with cilantro, and serve over rice.



Squash Blossoms, Georgia O'Keefe, 1925







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