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5 dishes infused with curry

June 8, 2012, 2:08 p.m.
Butternut Squash with Spinach Curry

Photo: Enrique Gili

3 of 7

Butternut Squash with Spinach Curry

Great for creating curry converts leery of eating exotic fruits and vegetables.
 
Butternut Squash With Spinach Curry
Ingredients
  • 4 cups cooked basmati rice (optional)
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 tablespoons red curry paste
  • 1 2-pound butternut squash, peeled and chopped
  • 1 1/2 cups water
  • 4 plum tomatoes, halved and quartered
  • 4 ounces fresh spinach, rinsed and torn
Prep time: 20 minutes 

Total time: 40 minutes 

 

Cooking directions

  1. Cook basmati rice according to directions. Set aside.
  2. Heat oil in large heavy-bottomed cooking pot about 1 minute. Add onion. Saute until tender, 5 or 6 minutes. Add curry paste and cook about 3 minutes.
  3. Add squash to pot with water. Cover pot and simmer until squash becomes tender, about 12 minutes. Add tomatoes. Cook about 6 minutes. As tomatoes begin to break down, add spinach. Heat about 2 more minutes, or until spinach wilts and turns bright green. Serve with rice.

Yield: 4