Butternut and Coconut Curry |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1 onion, diced |
2 fresh chili peppers, seeded and diced finely |
1 garlic clove, crushed |
1/2 teaspoon fennel seed |
1/2 teaspoon mustard seeds |
1 tablespoon curry powder |
2 teaspoons freshly grated ginger |
2 lbs butternut squash, cubed |
2 potatoes, peeled and cubed |
1 cup coconut milk |
1 cup water |
shredded coconut (for garnish) |
freshly chopped coriander (for garnish) |
Directions:
1. Sauté onion, ginger, garlic, chillies and curry powder in heated oil until onion starts to become soft.
2. Add butternut, potatoes and mustard seeds.
3. Sauté for about 2 minutes until well coated in curry mixture then add c/milk and water.
4. Cook uncovered until veggies are tender, about 15 minutes.
5. Season to taste and serve.
|
|