Squash Coconut and Wild Rice Curry
Ingredients
Vegetables
-
1
small
turnip, peeled and diced
-
1
medium
butternut squash, peeled, seeded and diced
-
1
medium
acorn squash, cut in half and seeded
-
1
small
onion, chopped
-
2
cloves
garlic, roughly chopped
Spices and Condiments
-
1
tbsp
liquid honey
-
1
tbsp
Dijon mustard
-
2
tbsp
lemon juice
-
½
tsp
cumin
-
¼
tsp
turmeric
-
¼
tsp
cayenne pepper
-
¼
tsp
ground coriander
-
½
tsp
curry powder
-
½
tsp
salt
-
½
tsp
black pepper
Rice and Liquids
-
½
cup
wild rice
-
2
cups
water (for rice)
-
2
cups
water (for curry)
-
1
can
coconut milk
Nuts
-
75
g
roasted hazelnuts, chopped
Instructions
- Preheat the oven to 400°F.
- In a small saucepan, combine wild rice, salt, and water. Bring to a boil, then lower heat, cover, and simmer until water is absorbed, about 50 minutes.
- In a mixing bowl, mix honey, mustard, lemon juice, cumin, turmeric, cayenne, coriander, curry powder, salt, and black pepper.
- Brush the inside of the acorn squash with the spice mixture and place it in a baking dish with about ¼ cup of water.
- Toss the butternut squash and turnip with the remaining spice mixture to coat evenly.
- On a parchment-lined baking sheet, drizzle olive oil and spread the turnip and butternut squash in a single layer. Drizzle with more olive oil and roast for 30-40 minutes, stirring halfway through.
- Once the squash is cooked, let it cool for a few minutes.
- In a large saucepan, cook the onion over medium-high heat until slightly colored. Add garlic and season with salt and pepper.
- Add the flesh of the acorn squash and 2 cups of water to the saucepan. Bring to a boil, then simmer for 5 minutes.
- Purée the mixture, return it to the saucepan, and add coconut milk, cooked turnip, butternut squash, roasted hazelnuts, and cooked wild rice.
- Stir to combine and serve hot with whole wheat pita bread.
Nutrition Facts (estimated)
Servings
5-6
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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