This was inspired from the lovely little butternut squashes at the Farmer’s Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn’t scrounging around for substitutes. I found this on www.manjulaskitchen.com … she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!
A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn’t feel like he’s being punished for her dietary habits!
The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
