Monday, January 7, 2013

Butternut Squash Currry

The vast open field of things called "curry" is often my go-to when I have vegetables that need to get used, or a lot of people to feed, fast. Now a slow cooked, all-day Indian meal is a fabulous thing, worthy of praise. I don't often have the time to make that.

Friday, I looked in my fridge and decided that I was going to have people over for dinner, since mostaciolli for lunch and dinner every day for four days is a bit much, even for me. There was this squash, sitting on the counter...and the people I invited over were veggie. Ok, then. Requirements - must have everything on hand, curry in 30 min or less.

Butternut Squash Curry
1 T olive oil
1 t cumin seeds
1 t tumeric
1-2 cloves diced garlic
2 small onions, diced
1 med butternut squash
2 c milk
1 t kosher salt
1 T mild curry paste
1/2 t yellow curry powder
1 T tapioca flour
1/2 t garam masala

Peel the squash, then slice and clean out the seeds and goo. Cube, and put in a microwave safe bowl. Cover, and cook on high in the microwave for 5 min, stir, cook for 3, test, and keep cooking until it's fork-tender.
While you're waiting on the squash - heat oil in large skillet or medium wok over med-high. Toss in cumin seeds and stir until they're slightly brown. Add tumeric, garlic, and onion. Keep stiring.
If all goes well, the onions turn transparent about the same time the squash is done in the microwave. Add in the squash, then the milk, salt, and curry paste. Make sure that the curry paste has dissolved into the liquid before adding the curry powder. Use a measuring cup as combination ladle and bowl to grab some of the liquid. Add the tapioca flour to the cup, mixing until there are no lumps. Add it back into the main dish. Stirring gently, bring the whole thing to a simmer. Stir in the garam masala. Turn the heat either low (if everyone is running late, it's not a bad thing), or off. Serve over rice.

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