Versatile Butternut Curry2013-08-23
- Servings : 6-8 servings
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Our garden has provided us with dozens of butternut squash this year. I’ve made this dish several times and it’s always a hit!
You can add just about any vegetables you have on hand. This time I went with long beans from the farmer’s market. If you’d like to use chopped potatoes, simply steam them with the butternut squash ahead of time.
If you’ve never used curry paste before, give it a try! It will only set you back a few bucks and lasts for a long time. Just be sure to check the ingredients as some contain shrimp. Curry pastes vary by heat so start out small and add more to taste.
- 1 large butternut squash, peeled, seeded and cubed
- 1 large yellow onion, peeled and chopped
- 1 T. oil (or use water if you'd like to keep the dish oil-free)
- 3 C. chopped, mixed vegetables of choice (any combination of sweet peppers, mushrooms, green beans, peas, cauliflower, summer squash, asparagus, and carrots work nicely)
- 2 - 14 oz cans of full-fat coconut milk
- 1T - 3T prepared Thai curry paste (I used a red curry paste but yellow or green pastes are great, too.)
- 1/4 C. sugar
- salt to taste
In a medium pot, bring 2 C. of water to a boil, add prepared squash cubes, cover and steam for 10 minutes or until tender. Drain and set aside.
Heat a large skillet over medium. Add oil and onions, and saute onions until translucent.
Add mixed chopped vegetables and cook another 8-10 minutes or until veggies are tender, stirring frequently.
Mix steamed butternut cubes in the pan with the other veggies.
Add coconut milk, curry paste and sugar to the pan. Stir until curry paste and sugar are dissolved and well-mixed.
Turn heat to medium-low and simmer for 15 minutes.
Add salt to taste and serve over hot rice.