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Butternut Squash & Coconut Curry

kept bykristypresmyk
recipe byThe Kitchn

serve with rice or cous cous & coriander pita


Serves 6

1 tbsp coriander
1 tsp cumin
1/2 teaspoon fennel
1 Red Bellpepper
1-2 carrots
1 medium (roughly 2 1/2 pound) butternut squash
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 serrano chile, chopped
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish
Cooked rice, to serve

1. Peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash. Chop up red bellpper and carrots.

2. Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.

3. Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

4. As the squash simmers make basmati rice in the rice cooker or make cous cous.

Garnish each plate with sprigs of cilantro and serve with cooked rice and coriander pita.



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