Ingredients
1 Tablespoon, plus 2 teaspoons of vegetable oil - divided
1 1/2 poud of butternut squash cut into 1/2 inch pieces
3/4 teaspoon cumin seeds
1/4 teaspoon salt
1 medium onion, sliced thin
1 can unsweetened coconut milk (don't stir!)
1 1/2 to 2 tablespoons Thai red curry paste
1/3 cup water
1 cinnamon stick
3 whole cloves
5 ounces baby spinach by weigh (5 cups packed)
1/4 cup salted roasted cashews
Procedure
Heat 1 tablespoon oil in a non stick frying pan over medium-high heat
Add squash
Add cumin
Add salt
Allow squash to sauté until it starts to turn a wee bit brown
Move squash to a plate.
Add 2 teaspoons oil to skillet and simmer onion until softened
Add 1/4 cup coconut milk from top of can and simmer about 2 min.
Add curry paste
Add squash
Add water
Add cinnamon
Add cloves
Add remaining coconut milk
Cook until squash is tender
Add spinach and covered
Plate yummies
Sprinkle with cashews
Pictures
Chopped up squash
Ingredients all prepped and waiting to go into the oil bath
The squash
Onions
After addition of coconut milk, squash, spices, curry paste and water
After allowing the spinach to "wilt"
Served with rice
This dish was just oh my goodness amazing and tasty. I'm told it didn't taste very much like squash, but since I don't know what squash in its pure form tastes like, I cannot confirm it. The recipe originally called for fish oil, but that makes me think yucky thoughts, so we skipped it. Should you choose to include it, add it just after cooking the spinach. The spinach is meant to wilt a bit, but watch out, it only takes a minute or two to do so. Overall the recipe only took about 45 minutes to prep and cook. The rice took 20 and it was included in that time period.
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