Butternut Squash Curry

Name: Butternut Squash Curry
Ingredients: 4 cloves garlic; 1 2-inch piece fresh ginger, peeled, cut into 4 pieces; 1/2 jalapeno pepper, seeded; 1/4 large Spanish onion, cut into 4 pieces; 3 tbsp olive oil; 2 tsp hot curry powder; 2 tsp kosher salt; 1 6-inch cinnamon stick; 3 cups butternut squash, cut into 1/2-inch dice (about 2 lb squash); 2 cups carrots, cut into sticks; 1 Granny Smith apple, peeled, chopped; 1 cup coconut milk; 1/2 cup water; 1 19-oz (540-ml) can chick peas, rinsed and drained; 1 cup fresh corn kernels (about 1 cob); 1 tbsp fresh squeezed lime juice

16 ingredients

1 steps

Ingredients

4 cloves garlic
1 2-inch piece fresh ginger, peeled, cut into 4 pieces
1/2 jalapeno pepper, seeded
1/4 large Spanish onion, cut into 4 pieces
3 tbsp olive oil
2 tsp hot curry powder
2 tsp kosher salt
1 6-inch cinnamon stick
3 cups butternut squash, cut into 1/2-inch dice (about 2 lb squash)
2 cups carrots, cut into sticks
1 Granny Smith apple, peeled, chopped
1 cup coconut milk
1/2 cup water
1 19-oz (540-ml) can chick peas, rinsed and drained
1 cup fresh corn kernels (about 1 cob)
1 tbsp fresh squeezed lime juice

Directions

1

Add the first four ingredients to a small food processor bowl and pulse until finely chopped. Set aside. Heat olive oil in a Dutch oven over medium heat. Add reserved garlic and onion mixture, curry powder, salt and cinnamon and cook about 5 minutes, stirring often. Remove cinnamon stick and add the squash, carrots and apple, continue to stir for 1 minute. Pour in coconut milk and water, mixing well. Cover and simmer over low heat for 10 minutes. Stir in chick peas and simmer, covered, another 10 minutes. Remove from heat, stir in corn and lime juice, cover and rest for 10 minutes. Serve.