Sunday, April 15, 2012

Butternut Squash Curry

The past couple of weeks my fridge has been packed.  Actually, packed doesn't cover it- more like overflowing.  It started with the raw cleanse and has continued as I tried to eat through a bulk organic veggie order of 25 lbs of carrots, 5 bunches of beets, a rediculous amount of celery and all of the rest of my normal veggies. 

It got to the point where I didn't want to bother making something because it was going to be a pain to find everything in the fridge.  This didn't help get rid of anything though!  I'm finally finding empty spaces in my fridge and now I'm in a hurry to clean it out. 
Enter the butternut curry.  Curries and stir-fries are a great way to clean out your leftover veggies.  In my case I had a butternut squash, a bell pepper, some cauliflower and some beautiful onions from our neighbor Cassie that needed to get used up at the end of the week.  You can use just about any veggies you want in this but I loved the combination of butternut, peppers, and cauliflower.
You can bake the butternut squash ahead of time.  This actually helps so that you have time to let it cool.  If you are making this for adults only go ahead and add all of the curry spice.  If you can't handle some heat or are feeding kiddos you might want to start with 1 tablespoon and add to taste.  I actually made it with 2 tablespoons and had to thin out the kid's portion in a bowl with some extra coconut milk and vegetable broth so they could handle it.  We also made this with chicken since the kids needed a little protein tonight but you can definitely leave it out if you want a vegetarian version.

Butternut Squash Curry

1 butternut Squash
1 Chicken breast (optional)
1 tbsp + 1 tsp olive oil
1 cup Onions, chopped
1 cup Bell pepper, chopped
1 cup cauliflower, chopped
1 1/2 tbsp Ginger
3 lg cloves Garlic
2 tbsp Strained tomatoes
1/2 can Coconut milk
3/4 cup vegetable broth
2 tbsp Curry powder, divided
1 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Graham Marsala

Brown rice

Preheat oven to 400.
Using a sharp knife, slice butternut squash in half from stem to base.  Scoop out seeds and goo.

Place in a roasting pan face up and bake for 40 minutes or until a fork goes into the flesh easily.

When cool enough to touch, remove skin and cut into 1/2 inch cubes.

If you are using chicken, slice into 1/2 inch cubes.
Heat a large pan over medium high heat.
Add 1 tsp olive oil and chicken, stirring often until cooked thru.

Remove chicken from pan and add remaining tablespoon of olive oil.

Cook onions until they start to turn translucent.

Add cauliflower, green pepper, ginger and garlic and cook for 5 minutes or until cauliflower softens.

Carefully stir in squash.

Add vegetable broth, coconut milk, tomatoes and spices.  Reserve 1 tbsp of curry and add to taste.

Simmer for 10 minutes and serve over rice.

So tasty!

The kids were all fueled up on dinner so they played a rousing game of peek a boo...

and hostage.  Gotta love older sisters right?

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