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Gallery Butternut Squash Curry Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded 1 large onion, cut into large chunks 4 garlic cloves 3 cups plus 1 tablespoon water 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 teaspoon fennel seeds 1/4 teaspoon ground coriander 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons) 2 tablespoons tomato paste 2 teaspoons coarse salt 1/4 teaspoon crushed red-pepper flakes 2 cups cooked brown rice, for serving Fresh cilantro, for serving Lime wedges, for serving
Cook’s Notes For a thicker curry, mash some of the squash with the back of a wooden spoon.
Gallery Butternut Squash Curry
Recipe Summary Servings: 4
Gallery
Butternut Squash Curry
Butternut Squash Curry
Butternut Squash Curry
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded 1 large onion, cut into large chunks 4 garlic cloves 3 cups plus 1 tablespoon water 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 teaspoon fennel seeds 1/4 teaspoon ground coriander 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons) 2 tablespoons tomato paste 2 teaspoons coarse salt 1/4 teaspoon crushed red-pepper flakes 2 cups cooked brown rice, for serving Fresh cilantro, for serving Lime wedges, for serving
Directions
Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.
Cook’s Notes For a thicker curry, mash some of the squash with the back of a wooden spoon.
Cook’s Notes
For a thicker curry, mash some of the squash with the back of a wooden spoon.
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All Reviews for Butternut Squash Curry
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All Reviews for Butternut Squash Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
