Wednesday, July 15, 2009

#30: Squash Curry, Number One

30 - Come up with 12 healthy "go to" dinner recipes (1/12)

Just to clarify...when I say "come up with", I don't necessarily mean "invent"....just find and tweak! For this recipe I would recommend using a wok:Saute in canola oil with a touch of sesame oil for 3-4 mins:
4 green onions, diced
4 cloves garlic finely chopped or pressed
6 fresh whole kaffir lime leaves
2 Tbsp. fresh grated ginger

2-3 Tbsp. red curry paste (I prefer 3)
1 can coconut milk
4-5 cups squash cut in large chunks (butternut or mexican squash)
1/2 can water (basically enough water to just cover squash)

Mix gently so that the curry unclumps. Cook on high for about 15 mins or until squash is nearly done.

One bunch of fresh basil leaves, chopped to desired size (I like very finely chopped)
2 Tbsp. brown sugar
2 large handfuls of fresh baby spinach

Mix gently until all spinach is wilted

1 -14oz can chick peas, drained and rinsed
squeeze in juice of 1 lime
chopped cilantro (optional)

*Be sure to salt as you go to your taste

Mix for about 5 mins, pick out the kaffir lime leaves and serve on rice (I like to use basmati rice).

No comments:

Post a Comment

Thanks for dropping by!