Butternut squash curry with long grain and wild rice
Butternut squash curry with long grain and wild rice

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash curry with long grain and wild rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash curry with long grain and wild rice is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Butternut squash curry with long grain and wild rice is something which I have loved my entire life. They are fine and they look fantastic.

Drain water from pan; turn squash cut side up. In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Butternut Squash Curry This is an Ethiopian version of squash curry that's spicy and creamy all at the same time. It's great as-is, but would also be good over rice.

To begin with this recipe, we have to first prepare a few ingredients. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash curry with long grain and wild rice:
  1. Get 1 cup mix of long grain and wild rice
  2. Prepare 1 tablespoon olive oil
  3. Make ready 1 large garlic clove
  4. Prepare 200 gram (half a tin) tin tomato
  5. Get 2 teaspoon curry powder
  6. Take 4 leaves cavolo nero
  7. Make ready 150-200 gram butternut squash
  8. Prepare Chilli powder (optional)
  9. Take Salt and pepper

If you are not vegan, try pan-fried paneer, shredded chicken, or shrimp. I served the curry with long-grain brown rice that I cooked in my Instant Pot. You can also serve it with white jasmine rice, quinoa, or millet. Put ½ cup of the broth into a large saucepan and add the onion, garlic, and chiles.

Instructions to make Butternut squash curry with long grain and wild rice:
  1. Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water.
  2. Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper.
  3. Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving.

You can also serve it with white jasmine rice, quinoa, or millet. Put ½ cup of the broth into a large saucepan and add the onion, garlic, and chiles. Add broth, currants, coriander, nutmeg, and cinnamon to pan. With a large spoon, scoop the squash and rice mixture into the dish, spreading it into an even layer. Roast the squash and cauliflower then set aside to cool.

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