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!
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
This fast and easy recipe is perfect to make after a long day at work. The goat cheese adds a creamy flavor to sometimes bland turkey burgers. Served with a side salad, it makes a perfectly delicious meal
