Butternut Squash Curry Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
3 tablespoons vegetable oil, divided
1/2 cup chopped onion
1/2 teaspoon turmeric
3/4 teaspoon lightly crushed cumin
1/4 teaspoon cayenne
3 cups baked, braised or mashed butternut squash
1 teaspoon black mustard seeds
1 red chili
10 curry leaves
1/2 cup unsweetened coconut flakes -- optional
salt

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Directions:

Heat 1/3 of the oil in a medium saucepan. Add the onion and cook over medium-low heat until softened. Stir in the turmeric, cumin and cayenne and cook for 1 minute. Fold in the squash and warm gently.

Heat remaining oil in a small saute pan. Add the mustard seeds, chili and curry leaves. When the seeds begin to pop, stir in the coconut off the heat. Fold into the squash, and season with salt.

Per Serving (excluding unknown items): 99 Calories; 10g Fat (91.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

This recipe from CDKitchen for Butternut Squash Curry serves/makes 4

Recipe ID: 76607

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