Tag: butternut squash

Sweet and Simple Fare

Delicious! Butternut Butternut Squash Currysquash curry. What I love about this dish is that it is super-simple, and very economical. It did require a little time, about an hour, but I was working from home. It could easily be prepared on a weekend and reheated…

It was a real use-it-up meal, taking advantage of odds and ends from other recipes.

First, I roasted the vegetables. In my case there was half a large butternut squash in the fridge – probably about a pound and a half, or 700g. I peeled it, seeded it, and cubed it into bite-sized cubes. I also cut up two carrots and two parsnips into similar-sized pieces. All of these went on a parchmented cookie-sheet in a 350C oven for about an hour.

At the 30-minute point, I started the rice and lentil mix. I had a mixed-rice blend from the bulk store, as well as some Puy lentils. I have to admit I didn’t measure – but probably about 1 cup or 250 ml in total. I wanted to use both up. I use a cooking method I learned years ago on television, from the great Indian and vegetarian expert, Madhur Jaffrey. Rinse rice, check for small stones, and then put in a pan with water that comes up as deep as the first knuckle of your thumb (about an inch). I put the lentils in just as if they were part of the rice. Bring to a boil, and when the water has reduced so it is just a small amount above the rice, cover, turn to low, and simmer another 15-20 minutes.

Meanwhile, start your curry. I have leftovers of both the rice-lentil mix and the roasted veg to cook something else today.

In a little olive oil, gently saute an onion and 3 or 4 sliced mushrooms. Add some of your roasted vegetables (1-2c or 250-500ml). Stir in 1/2c or 125ml of cooked white beans, and the same amount of vegetable broth. Season with 1T/15ml curry powder. You can make your own, but I didn’t on this occasion. Let this simmer until the rice is done, then top a serving of the rice mixture (3/4c or 190ml) and a ladle full of the curry. Top with a few green onions, some chopped cilantro, or even some chopped celery leaves.

 

Big? Small? Veggie Curry for All…

Next on the agenda? Veggie curry.

Life threw a wrench in the works this week – our microwave went on the blink. Now we don’t use the micro for much, mostly for starting baked potatoes for the grill, melting and thawing. Therein lies the problem. In our quest to avoid sodium, we like to make big batches of beans and keep them in the freezer. Same goes for brown rice. But we’re not always good about getting stuff out of the freezer early on. So we’ll start with directions:

If you didn’t get the beans out in time, and you don’t have a microwave: About 1/2 to 3/4 of an hour before you need them in a recipe, sit the container you froze them in, in a larger container of lukewarm water. This will help them thaw faster. Check from time to time. When they can be broken apart, they can be added to the recipe. This method also works for the rice; to reheat the rest of the way, add a tablespoon or so of water, and heat over low heat on the stovetop, in a non-stick pan. Or use a little oil and some diced celery, onion and mushrooms, and make it fried rice.

To make today’s veggie curry we started by baking a butternut squash. You cut the squash in half, and scoop out the seeds. Turn cut-side-down on a piece of parchment, on a cookie sheet. Bake half an hour (depending on the size, you may need ten more minutes) in a 400F oven. When you can pierce with a fork, it’s ready. Let it cool a bit so you can handle it.

Meanwhile, cook an onion, a stalk of celery, a chopped bell pepper, a couple of sliced carrots, and some mushrooms in a medium-sized pan. Add a couple of cups of cooked kidney beans (check out our bean recipe in the recipe pages). De-glaze with a splash of wine. Pour in a bit of broth (not too much, maybe half a cup). Scoop in half of the squash and save the rest for a delicious soup…within a couple of days, or freeze for later.

Two tablespoons of curry paste are great for our hardy lot…but do it to taste. Use curry powder if you prefer. Or some garam masala, turmeric, and chili powder. Throw in a few green beans or asparagus – whatever’s handy and in season.

Let it simmer until it thickens. Serve with the rice. Your tummy will thank you.