Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rice with curried butternut squash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Rice with Curried Butternut Squash is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Rice with Curried Butternut Squash is something which I have loved my entire life.
Read Customer Reviews & Find Best Sellers. Add onion, shallot, curry powder, salt, coriander, and pepper. Stir in the broth and the coconut milk.
To begin with this recipe, we have to first prepare a few ingredients. You can have rice with curried butternut squash using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rice with Curried Butternut Squash:
- Get 250 gr butternut squash, peeled and grated
- Get 1/2 onion, diced
- Make ready 1 tbsp olive oil
- Prepare 3 cups steamed rice
- Take 1/2 tsp curry powder (I used Japanese curry powder)
- Prepare 2 tsp powdered broth (I used mushroom)
Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. If you don't have either, then you can skip it all together.
Instructions to make Rice with Curried Butternut Squash:
- Prepare your pan. Stir-fry the onion with the oil until translucent.
- Add grated butternut squash. Continue stirring every now and then until the butternut squash is cooked. (The color will deepen.) Add curry powder, then powdered broth, continue stirring until well combined.
- Add rice. Mix well. And serve.
- I serve it with chicken. My family loves it!
But I find adding leafy greens to curries a great way to eat my greens. A twist on classic comfort food, this vegan rice casserole includes butternut squash, chickpeas and baby spinach. Warm curry powder seasons this hearty gluten-free dinner. To the pot of rice, add the remaining lentils, ½ the cilantro and as much of the remaining ginger and lime zest as you'd like. Stir to combine and season with S&P.
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