Ingredients:
3 lbs peeled, 1 1/2-inch chunks butternut squash, pumpkin or other winter squash
2 tablespoons olive oil
1 teaspoon sea salt
1 onion, halved and cut into half-moons
1-2 red or green Serrano chilies, seeds removed and finely chopped
1 cinnamon stick
20 fresh curry leaves or 6 dried bay leaves
1 teaspoon turmeric
2 teaspoon cumin seeds
1 can (14.5 ounces) lite coconut milk
1/2 cup reduced sodium vegetable or chicken broth
1/2 cup salted roasted cashews
1 tablespoon lemon juice
4 cups cooked barley
2 tablespoons olive oil
1 teaspoon sea salt
1 onion, halved and cut into half-moons
1-2 red or green Serrano chilies, seeds removed and finely chopped
1 cinnamon stick
20 fresh curry leaves or 6 dried bay leaves
1 teaspoon turmeric
2 teaspoon cumin seeds
1 can (14.5 ounces) lite coconut milk
1/2 cup reduced sodium vegetable or chicken broth
1/2 cup salted roasted cashews
1 tablespoon lemon juice
4 cups cooked barley
Directions:
1. Sprinkle squash with salt. Heat 1 tablespoon oil in large non-stick sauté pan over medium-high heat. Brown the squash in oil, turning 2-3 times, every 3 minutes; reduce heat continue to cook the squash for another 5 minutes (may need to add 1 tablespoon water if pan gets too dry). Remove squash to large bowl and set aside.
2. Heat 1/2 of the remaining 1 tablespoon oil in the large sauté pan over medium-low heat, sauté onion, stirring occasionally, until deep golden, 6-8 minutes.
3. Remove onion mixture to the bowl with the browned squash and set aside.
4. Add the remaining 1/2 tablespoon of olive oil to the pan, add chilies, cinnamon, and curry leaves to the pan. Cook until curry leaves are fragrant, about 2 minutes.
5. Add turmeric, cumin, and remaining 1/2 teaspoon salt and cook, stirring, until spices are fragrant, about 1 minute.
6. Add the squash and onions, coconut milk, and broth. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender, 5-10 minutes.
7. Stir in cashews and lemon juice, season with salt to taste.
8. To serve: spoon butternut curry over 1 cup of brown rice, barley, or any other
ancient grain.
1. Sprinkle squash with salt. Heat 1 tablespoon oil in large non-stick sauté pan over medium-high heat. Brown the squash in oil, turning 2-3 times, every 3 minutes; reduce heat continue to cook the squash for another 5 minutes (may need to add 1 tablespoon water if pan gets too dry). Remove squash to large bowl and set aside.
2. Heat 1/2 of the remaining 1 tablespoon oil in the large sauté pan over medium-low heat, sauté onion, stirring occasionally, until deep golden, 6-8 minutes.
3. Remove onion mixture to the bowl with the browned squash and set aside.
4. Add the remaining 1/2 tablespoon of olive oil to the pan, add chilies, cinnamon, and curry leaves to the pan. Cook until curry leaves are fragrant, about 2 minutes.
5. Add turmeric, cumin, and remaining 1/2 teaspoon salt and cook, stirring, until spices are fragrant, about 1 minute.
6. Add the squash and onions, coconut milk, and broth. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender, 5-10 minutes.
7. Stir in cashews and lemon juice, season with salt to taste.
8. To serve: spoon butternut curry over 1 cup of brown rice, barley, or any other
ancient grain.
xx, The FabFitFun Team
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