Potato And Butternut Squash Curry With Brown Basmati Rice Food

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE

Steps:

• Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
• Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
• Remove from the heat and let the rice stand, covered, at least 10 minutes.
• While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
• Add the onion and cook until tender, stirring occasionally, about 3 minutes.
• Stir in the garlic and cook 1 minute more.
• Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
• Bring to a boil and add the potatoes and squash.
• Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
• Remove from heat and stir in lemon juice.
• Serve over rice.

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

BUTTERNUT SQUASH BASMATI RICE

Steps:

• In a medium saucepan melt the butter.
• Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
• Add rice and squash and toss with seeds to mix thoroughly.
• Add water and salt, and bring to a boil.
• Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
• Remove from heat and let stand for 5 minutes.
• Fluff rice before serving.

HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY

Steps:

• Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
• Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
• Stir in the curry paste, curry powder, turmeric, ginger and broth.
• Bring to the boil, stir well.
• Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
• Serve over Basmati rice.

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
• Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
• While squash cooks, heat 1-2 tsp of canola oil over medium heat.
• Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Next, add the spinach, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add coconut milk and gently stir to combine.
• Finally, add the roasted butternut squash to the liquid, and stir to coat.
• Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).