Rather than
relying on store-bought curry paste, this dish uses a quick homemade version
that’s incomparably fresh and vibrantly flavored. For a thicker curry, mash
some of the squash with the back of a wooden spoon.
Ingredients
:
- 1 cup long-grain brown rice
- 5 cups plus 1 tablespoon water
- 2 small butternut squash (2 pounds), peeled, halved lengthwise, and seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 1 tablespoon neutral-tasting oil, such as canola or safflower
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon ground coriander
- 1 piece (2 inches) fresh ginger, peeled and finely grated
- 2 tablespoons tomato paste
- Coarse salt
- ¼ teaspoon crushed red pepper flakes
- Cilantro, for garnish
- Lime wedges, for garnish
Method :
- Place rice in a medium saucepan. Add 2 cups water and bring to a boil; stir once, and reduce heat. Simmer, covered, until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand 10 minutes (covered).
- Meanwhile, cut solid sections of squash into large chunks and seeded sections into ¾- inch thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
- Heat the oil in a 4-quart pot over medium. Add the mustard and fennel seeds and the coriander; cook, stirring, until fragrant, 1 to 2 minutes. Stir in the onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
- Add tomato paste, and cook 1 minute, stirring and scraping bottom of pot, if needed. Stir in remaining 3 cups water, 2 teaspoons salt, and red pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
- Fluff rice with a fork, then divide among four bowls. Spoon curry mixture on top, and garnish with cilantro and lime wedges. Serve immediately.
per
serving: 337
calories; .6 g saturated fat; 4.5 g unsaturated fat; 0 mg cholesterol; 70 g
carbohydrates; 7.2 g protein; 1052 mg sodium; 7.6 g fiber
Tags:
Lunch