M’s Favourite Dinners
Butternut Squash Coconut Curry
4 servings
份量15 minutes
准备时间1 hour
总时间配料
1/4 cup coconut oil or ghee
2 large shallots (minced)
4 cloves garlic (grated)
2 tbsp grated ginger
2 tbsp garam masala
2 tsp turmeric
1/4 cup tomato paste
1 tbsp minced fresh chili like; Fresno, Serrano or Jalapeño (or 1 teaspoon chili powder)
2 cans full-fat coconut milk
1 medium butternut squash (peeled, seeded and cut into ½-inch pieces)
4 cups steamed basmati rice
1/4 cup chopped cilantro
步骤
Sauté the aromatics
Heat the coconut oil in a large skillet over medium heat. Sauté the shallot, garlic and ginger until soft and aromatic, about 5-7 minutes then add in the garam masala and turmeric. Stir the spices together with the shallot mixture for 1 minute to "bloom" them or bring out their full flavor. Once you can really smell them — mission accomplished.
Simmer
Next, add the tomato paste. Sauté, stirring frequently for another 3-5 minutes, then add the minced chili (or chili powder) coconut milk, butternut squash cubes and a generous pinch of salt. Bring to a simmer, turn the heat down to low then cover and simmer for 10-20 minutes until the squash is tender and soft.
Serve
Taste and season the curry with additional salt or minced chili as needed. Serve over steamed basmati rice and top with chopped cilantro.
营养
每份大小
-
卡路里
533 kcal
总脂肪
55 g
饱和脂肪
47 g
不饱和脂肪
4 g
反式脂肪
-
胆固醇
-
钠
159 mg
总碳水化合物
14 g
膳食纤维
2 g
总糖
3 g
蛋白质
6 g
4 servings
份量15 minutes
准备时间1 hour
总时间