Indian Butternut Squash Curry

• Vegan
• Gluten free

• Produce

  • 2 Butternut squash
  • 2 stalks Celery
  • 1/4 cup Cilantro
  • 8 cloves Garlic
  • 1 2-inch piece Ginger
  • 2 Shallots

• Canned Goods

  • 3 1/2 cups Coconut milk, light

• Pasta & Grains

  • 1 1/2 cup Jasmine rice

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 1/2 tsp Mustard seeds, brown
  • 1/4 tsp Tumeric, ground

• Nuts & Seeds

  • 2 1/2 tsp Cumin, ground

Found on platingsandpairings.com

Description

Directions

• In a medium pot, combine the rice, a big pinch of salt and 3 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
• While the rice cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened.
• To the pan, add the garlic, ginger and spices; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
• Add the coconut milk to the pan; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) If the curry seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency. Remove from heat and season with salt and pepper to taste.
• Serve curry on top of rice, topped with chopped cilantro.