Butternut Squash Curry With Greens

Share this post

Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 butternut squash (about 1.5 lbs), peeled, halved, seeded & cut into
chunks
1 large onion, finely chopped
4 cloves garlic, diced
2 cups broth or water
1 tablespoon butter or peanut oil
1 teaspoon mustard seeds
1  teaspoon fennel seeds
1/4 teaspoon ground coriander
2  teaspoon dried ground ginger or 2 inches fresh ginger, grated
Salt & red pepper flakes to taste
1 bunch greens, de-stemmed and chopped
Fresh cilantro, chopped (optional)
Plain yogurt or sour cream for serving (optional)

PREPARATION

  • Heat oil or butter in a large, heavy pot over medium heat. Add mustard seeds, fennel seeds & coriander and cook about 1 minute.
  • Add onions and garlic and cook until browned, about 5 minutes.
  •  Add broth, salt and pepper flakes to taste and squash chunks.
  • Cover and simmer 5 minutes, then add greens
  • Add the chopped greens at about 10 minutes and cook for remaining 5 minutes.
  • Serve with cilantro, yogurt & sour cream, over rice or other grain.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

:
Escape from holiday pressure with these self-care ideas
December 6, 2016
Food:
Tips for making your best latkes and applesauce ever
November 16, 2016
Ten ways to get your office into the holiday spirit
November 16, 2016
Food:
Brighten the season with homemade citrus gifts
November 15, 2016
Take advantage of the cold and enjoy a new winter sport
November 15, 2016
Food:
How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016
Time to bring your workout out of the cold and into a gym
October 26, 2016
How to survive an open-office floor plan
October 26, 2016
Food:
Keeping history alive and edible
October 21, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!