Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
I always grow butternut squash in my garden, and I often do so well I am at a loss as to how I might use all of them. Then I bought a fantastic cookbook by Yohannis Gebreysus called Ethiopia: Recipes and Traditions from the Horn of Africa. In it is a squash stew, but when you look closely, it is, essentially a butternut squash curry.
Butternut squash curry with long grain and wild rice is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Butternut squash curry with long grain and wild rice is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Get 1 cup mix of long grain and wild rice
- Take 1 tablespoon olive oil
- Prepare 1 large garlic clove
- Make ready 200 gram (half a tin) tin tomato
- Get 2 teaspoon curry powder
- Get 4 leaves cavolo nero
- Get 150-200 gram butternut squash
- Get Chilli powder (optional)
- Prepare Salt and pepper
Prep veggies: Prepping the shallot, garlic, ginger, and butternut squash is easily the most time-consuming part of this recipe, but once it's done, the remaining prep is exceptionally simple. See how to peel and cut a butternut squash here.; Bloom the spices: I always recommend frying spices in oil (which is called blooming) whenever possible. If you don't have either, then you can skip it all together. But I find adding leafy greens to curries a great way to eat my greens.
Steps to make Butternut squash curry with long grain and wild rice:
- Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water.
- Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper.
- Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving.
If you want to add protein to this butternut squash curry, I recommend adding chickpeas or pan-fried tofu. If you are not vegan, try pan-fried paneer, shredded chicken, or shrimp. I served the curry with long-grain brown rice that I cooked in my Instant Pot. You can also serve it with white jasmine rice, quinoa, or millet. Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights.
So that’s going to wrap this up with this special food butternut squash curry with long grain and wild rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
