Steps to Make Cauliflower And Butternut Squash Curry Ainsley Harriott

Butternut Squash Coconut Curry

Add the curry powder and season with salt and pepper;

Recipe Summary Butternut Squash Coconut Curry

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Ingredients | Cauliflower And Butternut Squash Curry Ainsley Harriott

2 cups diced butternut squash

1 cup water

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon cayenne pepper

¼ teaspoon ground turmeric

1 (15 ounce) can coconut milk

1 (15 ounce) can cannellini beans, drained and rinsed

¼ cup chopped fresh cilantro, or to taste

Directions

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.

Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Navy beans can be used in place of the cannellini beans, if desired.

Info | Cauliflower And Butternut Squash Curry Ainsley Harriott

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 cups

TAG : Butternut Squash Coconut Curry

Soups, Stews and Chili Recipes, Soup Recipes, Curry Soup Recipes,

Images of Cauliflower And Butternut Squash Curry Ainsley Harriott

Cauliflower And Butternut Squash Curry Ainsley Harriott - Hearty cauliflower and sweet butternut squash are steeped in a sauce redolent with garlic, ginger and earthy spices.