Monday 24 February 2014

Coconut Curry Butternut Squash

I still have a few butternut squash from my harvest last fall so used a couple for this dish. I don't use coconut milk a lot (and when I do, I go for the light stuff) but it really goes well with the squash.  And this recipe calls for amchur powder ... this is a powder made from unripe mangoes that adds a sour citrus-like flavour to the dish.  It can be found in any indian grocer but there are various options for replacing this if you search the internet.

2 tsp cumin seeds
1 medium onion, diced (about 1 cup)
4 garlic cloves, peeled
1-inch knob of fresh ginger, peeled
1 jalapeno pepper, minced
1/2 tsp turmeric
2 tsp ground coriander
1 tsp garam masala
2 tsp amchur (dried mango powder)
4 cups squash, medium diced
14 oz can lite coconut milk

Mince the ginger and garlic (I use a food processor).

Add 1 Tbsp of vegetable oil to a large pan.  Add 2 tsp cumin seeds and cook just a few minutes until they start to pop. Immediately add the onions and saute about 5 minutes when they begin to soften.  Add the garlic and ginger and cook another 1-2 minutes.

Add the jalapeno and other spices, including the amchur.  Cook 2-3 minutes to allow the spices to release their fragrance.  Then add the squash, coconut milk, 2 tsp salt and 3/4 cup water.  Cook until squash is tender and liquid has reduced - about 30 minutes.  Add additional water as needed.

Serve with rice or naan.  I served it recently with the rogan josh (lamb curry) from my previous post along with some chana masala (chickpea curry) and mutter paneer (peas and Indian cheese cubes).

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