Curry always hit the spot. I am sure there isn’t a human on earth who doesn’t like any type of curry at all. So many variations and so many different flavour, hard to believe that non of them is good enough to say ‘I love curry’. Honestly, I love Indian food… Most of it is gluten free, if not talking about naans and samosas, but that is not the end of Indian cuisine, and there is loads of opportunities to make that food vegan too! I must warn You that a lot of dishes contains milk, and we don’t really want it in our diet, so leave traditions where they are with all respect and adapt delicious and flavourful food into one that suits our needs.
Butternut Squash Curry with Lemon Rice
Firstly, I want to say that I cannot remember last time I cooked something Indian. Probably was ages and ages ago, even cannot remember last time I bought Indian food from shop or takeaway, so I am super excited how it will taste. Curry is cooking right now, while I am writing this post and it is pretty stressful, because I don’t know does this recipe works or not… However, we will see soon, but now – what is Your favourite world cuisine? Do You like Indian at all, or rather have Chinese? I prefer both 😀 but today choice is Indian Curry, so better get ready to have an amazing smell of roasted squash and mild lemon scent in the kitchen, we gonna make that curry!
Just few simple ingredients and some spices needed to make awesome dinner for all family. Light but still filling curry with roasted butternut squash and potatoes in creamy spiced coconut milk sauce and a sprinkle of crunchy black sesame seeds, all together served with a bowl of zesty lemon rice with a hint of anise… Mouthwatering talks, huh?
Roasted butternut squash and boiled veggies all simmered in creamy coconut sauce with some kick-in hot chillies served with zesty lemon rice and aromatic anise stars.
- 3 medium potatoes
- 1/2 yellow bell pepper
- 2 cups cauliflower
- 1/2 big butternut squash
- 1/3 can light coconut milk
- 1 clove garlic
- fresh chilli pepper
- 1 tsp turmeric, nutmeg, black sesame seeds, cumin each
- 1 cup dry brown rice
- 2 1/2 cup water
- slice of lemon
- 2 anise stars
- salt and pepper
Firstly preheat oven to 200 C. Peel butternut squash and dice it into small cubes. Roast in oven for 20 minutes, or until soft.
Meanwhile, in a big pot boil cubed potato. As small cubes are as quick it will cook, so chop potatoes into 1.5-2 cm size cubes. Halfway of boiling add cauliflower florets and finish boiling together on low heat.
In a small saucepan add minced garlic, finely chopped chilli pepper, if using, and please be mindful with this! Let it fry for a minutes and add coconut milk and remaining spices. Stir well to combine everything and simmer for couple minutes.
Once everything is almost ready transfer roasted butternut squash into potato cauliflower pot and mix veggies together. Add coconut milk sauce and curry is done!
Pour dry rice in a boiling water, stir and leave to simmer for about 12 minutes. After that add lemon slice and anise stars and continue boiling on low heat for another 12-15 minutes, or until all water is absorbed and rice is fully cooked.
In conclusion, seems like this recipe takes quite long time, yes, but it definitely worth it. Have You tried it yet? Please leave a comment below and tell me what do You think about this recipe! And don’t forget to share with Your family and friends 🙂 Do You know that food is one of the best tools for socialising? Everyone, every living creature wants to eat, and eat delicious, so when You have a big bowl of amazingly tasty food, don’t be surprised that You have more visitors than others 🙂 Don’t be greedy – share Your culinary gift and cook with love!