This curry is perfect for dinner nights where you don’t feel like breaking your head too much and still look like you did. I like the simplistic ingredients in this recipe, no complications, no pretension…. and no fuss!
A delicious and humble “stew” like dish that can conquer the pickiest palates.
…it looks pretty fancy too doesn’t it? *^_^*
Butternut Squash Curry
Author: Zesty and Spicy
- 3-4 big green onions, cut in thin/long slices
- 2 cups of (big long slices) of carrots (about 3-4 carrots total)
- 6-7 cups of butternut squash (big cubes)
- 1 tablespoon + 2 teaspoons of olive oil (or avocado oil)
- ¼ cup of loosely packed, chopped basil leaves
- 3 big garlic cloves, minced
- 1 tightly packed teaspoon of freshly grated ginger
- 1 can of thick coconut milk (I used the brand A-Roy D - 400ml)
- ½ to ¾ cup of water (preferably slightly heated)
- THESE FIRST STEPS CAN BE DONE IN ADVANCE (the night before or a few hour before dinner service)
- - Pre-heat oven at 425 and prepare a big baking sheet lined with a parchment paper.
- - In a bowl, mix together the butternut squash, carrots and 1 tablespoon of olive oil. Coat your veggies with oil, then transfer everything on the baking sheet and roast them in your pre-heated oven for 20mins.
- - Once the veggies are out, leave them to chill on the counter.
- **If you're making these in advance, do not place them in a covered pot in the fridge right away because the steam inside your pot will overcook your veggies. Wait for them to be lukewarm or a little chill before storing them in the fridge.**
- --------------Once you're almost ready to eat.
- - Prep all your other ingredients and get a big flat bottom pan on the top of the stove.
- - Heat the pan on medium/high heat. Grill the garlic and almost all the sliced green onions for a few minutes for the taste to come out (but not enough so they burn) before adding the pre-roasted squash and carrots. The left over green onions will be used as garnish
- - Mix well, add the coconut milk and ½ cup of water (you'll be the judge if you need the extra ¼ cup) and let simmer on medium/low heat (you never want a big boil with coconut milk) for a good 15-20 minutes till the veggies gets a little bit more tender. During that time, the sauce will thicken a bit.
- Serve on wild rice, add the left over green onions as garnish and voilà!