Butternut squash curry with long grain and wild rice
Butternut squash curry with long grain and wild rice

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash curry with long grain and wild rice is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Butternut squash curry with long grain and wild rice is something which I’ve loved my whole life. They are fine and they look wonderful.

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.

To get started with this recipe, we have to prepare a few components. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash curry with long grain and wild rice:
  1. Take 1 cup mix of long grain and wild rice
  2. Make ready 1 tablespoon olive oil
  3. Prepare 1 large garlic clove
  4. Get 200 gram (half a tin) tin tomato
  5. Get 2 teaspoon curry powder
  6. Get 4 leaves cavolo nero
  7. Get 150-200 gram butternut squash
  8. Get Chilli powder (optional)
  9. 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:
  1. 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.
  2. 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.
  3. 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 it up for this special food butternut squash curry with long grain and wild rice recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!