It’s so warm in Boston that I’d almost forgotten it’s winter! So I decided to make a dish that would fill the house with fragrent spices and would remind me that it’s not spring quite yet. I added chipotle to the recipe and it’s awesome! It lends a touch of smokiness and gives the curry an extra kick. If you want a milder version that is less spicy add a dollop of greek yogurt to it. It reminds me of the yogurt they often serve at Indian restaurants; a mango lassi would also be heavenly with this dish. In fact, there’s a great Indian place close to my apartment that has the best mango lassi. I know where I’m going on my next work break. :)
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Butternut Squash Curry
Here’s what you’ll need:
2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
1 large onion, cut into large chunks
4 garlic cloves
3 cups plus 1 tablespoon water
1 tablespoon vegetable oil
2 1/4 teaspoons curry powder
1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
2 tablespoons tomato paste
2 teaspoons coarse salt
1 dried chipotle pepper, finely chopped
2 cups cooked brown rice, for serving
Fresh cilantro, for serving
Lime wedges, for serving
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Here’s how you make it:
Cut solid sections of the squash, scrape off the seeds, and section into 3/4-inch-thick wedges. Puree the onion and garlic with 1 tbsp of water in a blender until smooth.
Heat the oil in a 4-quart pot over medium heat. Once heated, add the curry powder, chipotle pepper, onion paste, and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Add the tomato paste, scraping the bottom of the pot if needed. Stir in the remaining 3 cups of water, then add the salt, and crushed red-pepper flakes. Add the squash, and cover partially, bringing it to a boil. Reduce heat, and simmer gently until the squash is tender, 12 to 15 minutes.
Serve over brown rice with cilantro and lime wedges.
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Enjoy!
xo Lindsey
Recipe adapted from Power Foods
