Thursday, October 05, 2006

Rocktober!

What's new? I'm glad October is here... plotting wine trips to the mountains, had a great bbq at Margo's house last night, some interesting guys in my life. And something about this time of year makes me want to cook, so tonight I am making use of the squashes that seem be all over the grocery stores, and am making...

Butternut Sqush Curry
(This is actually a fusion of one of my tried and true chicken curry recipes, but I am substituing with butternut squash, which pairs very well with the flavors).

2 teasp ground red pepper
2 teasp curry powder
2 teasp chili powder
1 teasp salt
1 teasp ground coriander seeds
1 teasp ground ginger
1 teasp ground cumin
1 teasp ground cinnamon
3 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1 butternut squash, peeled & cut into 1 inch cubes
1 (8 oz) carton plain fat-free yogurt
1 (6-oz) can tomato paste
4 cups water
4 1/2 cups hot cooked Basmati rice
2/3 cup chopped tomato

Combine first 8 ingredients. Melt butter in a Dutch oven over med heat. Add onions and garlic; cook 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add squash, cook 10 minutes.
Combine yogurt and tomato paste, stir with a whisk. Add yogurt mixture, and water to the pan. Bring to a boil. Cover, reduce heat, and simmer 20-25 mins (until squash is tender but not mushy), stirring occasionally. Serve over rice, top with chopped tomato. Makes 9 servings.

1 comment:

Brian said...

OMG! You finally update and its about squash. Your making squash, what about spinach? Oh Adam.

LOL.