Thursday, December 22, 2016

Butternut squash coconut curry

During the autumn season we can find pumpkin and butternut squash everywhere here, it is good to make some special dish by using these seasonal ingredients!

I found this recipe nice because we both like curry, it has been a while I haven't cooked any Indian dish :(




Ingredients (Serves 4-6)
1 medium (about 1.25kg) butternut squash 

3 tbsp vegetable oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2" knob fresh ginger, peeled and minced

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp turmeric
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp cayenne (optional)*
2 small dried red chilies (optional)*

1 tbsp tamarind paste/lemon juice/vinegar
400g coconut milk
1 cup water
salt

* for extra heat, I didn't add them

Instructions

1. Dice the squash into bite size pieces

Note: you can peel off the skin if you don't like but I didn't, as it is edible


2. Warm the oil in a large Dutch oven over medium heat
Add shallot, garlic and ginger, stir regularly until the shallots are soft and translucent

3. Add in coriander, cumin & fennel seeds, turmeric, chile, cayenne, red chiles
Stir to release fragrance, cooking for 2-3 minutes

4. Add in squash, tamarind paste/lemon juice/vinegar, coconut milk, water and salt

5. Bring to a boil then lower heat, simmer for about 45 minutes until squash is tender and just beginning to break down => The squash will thicken the curry as it cooks down

Note: If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry

Serve hot with basmati rice
Enjoy!

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