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
¼ teaspoon ground coriander
2 teaspoon dried ground ginger or 2 inches fresh ginger, grated
Salt and 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.

Serves 2–3. Prep time, 15 minutes; cook time, 20 minutes.

 

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Developing foot strength for functional living
April 25, 2017
Put down that pill!
April 24, 2017
An affordable approach to a healthy workplace
April 24, 2017
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
April 15, 2017
The FruitGuys boosts small farms’ impact on environmental, economic, and community health
April 12, 2017
How to stay sane and productive while telecommmuting
April 12, 2017
Help coworkers of all stripes get along and be productive
March 27, 2017
One exercise can condition from head to toe
March 25, 2017
The nature-health connection and how to find it
March 23, 2017
Food:
Easy hacks to spice up your packaged food
March 21, 2017

About Us

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