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Practical Way to Cooking Tasty Butternut squash curry with long grain and wild rice

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Butternut squash curry with long grain and wild rice

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To cook an extraordinary Butternut squash curry with long grain and wild rice, below are the components required:

  1. Use 1 cup of mix of long grain and wild rice.
  2. Take 1 tablespoon of olive oil.
  3. Provide 1 of large garlic clove.
  4. Use 200 gram of (half a tin) tin tomato.
  5. Get 2 teaspoon of curry powder.
  6. Use 4 leaves of cavolo nero.
  7. Provide 150-200 gram of butternut squash.
  8. Use of Chilli powder (optional).
  9. You need of Salt and pepper.

After preparing the components, now you are good to cook your 5-star Butternut squash curry with long grain and wild rice by following the procedures below:

  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..

Very satisfying, flavorful and hearty curry during fall. Butternut squash, spinach (rather baby spinach) and coconut milk help create a beautifully creamy, yet healthy curry that pairs well with jasmine rice, normal white rice. Add the tomatoes and stock, bring to the boil, then reduce the heat. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper.

Recipe : Butternut squash curry with long grain and wild rice

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step by step to make Butternut squash curry with long grain and wild rice

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