Butternut Squash Curry With Greens

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.

 

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.