Thursday, October 15, 2009

Everyday Exotic: Butternut Squash Curry Recipe

It's soup season! My favorite times in the kitchen involve a big pot with lotz of vegetables and spices simmering. Mixing a squash (a fall favorite) and curry (a family favorite) was something I had to try! We loved it. Hope you do too!

Granted pealing a squash is a pain staking (emphasis on pain) procedure that proves this is a Martha Stewart recipe. I've made it with two squash butternut and otherwise. I've also added meat. Browned immediately then saute your onions and add spices directly to the meat-onion mix to give this a hearty stew quality. Serve over rice and you have an entire meal in one bowl

Butternut Squash Curry

Martha Stewart Living

A tasty, low-calorie, high fiber vegetarian meal with a little bit of spice!


2 Medium butternut squashes

Peeled, halved, and seeded

1 Large onion

Cut into large chunks

4 Garlic cloves

3 cups + 1Tsp. Water

1tsp. Veg. oil

1tsp. Mustard seeds

1tsp. Fennel seeds

1/4tsp. Ground coriander

1 - 2 In. piece Ginger

Peeled and finely grated

(about 2 tsp. )

2tsp. Tomato paste

2tsp. Coarse salt

1/4tsp. Crushed red pepper flakes

2 cups Brown rice (cooked)

Fresh cilantro

Lime wedges


1. Cut solid sections of sqaushes into large chunks and seed pod sections into 3/4in. thick wedges. Puree onion, garlic, and 1Tsp. water in blender until smooth.

2. Heat oil in 4qt. pot over med. heat. Add mustard seeds, fennel seeds, and coriander, cook until frangrant (1 to 2 min.) Stir in onion paste and ginger, cook, stirring often until caramelized ( 6 to 8 min. )

3. Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, salt, and crushed red pepper flakes. Add squash and cover partially, bring to a boil, reduce heat ans simmer gently until squash is tender ( 12 to 15 min. ) Serve over brown rice with cilantro and lime wedges

1 comment:

Tiffanie Lloyd said...

Ah, here it is. Thanks! Good hangin out last night. See you soon!


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