Creamy Pumpkin/Squash & Medicinal Root Curry

image (to show curry package) via Kikaider

Considering prepping a pot of rice & maybe some red lentils to smother in the following concoction, made last night from a smattering of fridge leftover bits.

  • 1-2 Tbsp coconut oil
  • .5 med onion, diced
  • 2-3 cloves garlic, minced
  • 2-3 in chunk fresh ginger, minced
  • 1.5 cups broth
  • curry spices to taste (homemade blend or Sun Brand Madras Curry Powder is a good one)
  • .5 can pumpkin puree
  • .5 butternut squash, diced
  • In saucepan, saute onion in coconut oil, then add garlic & ginger to continue saute.
  • When medicinal roots are just starting to brown, add broth & dissolve curry spices while the liquid starts to simmer. 
  • Add pumpkin puree first, stir to combine, then add diced squash. For a creamier texture use an immersion blender, making sure to taste in case more curry is needed. 
  • Remove from heat before adding any heavy cream or melt in some coconut cream. Could also dilute into soup w/ coconut milk.

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