Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash curry with long grain and wild rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Turning a butternut squash into rice is a delicious low carb and grain free alternative to traditional rice! Butternut squash rice is easy to make and full of nutritional benefits! As many of you know, I follow a gluten and grain free diet in an effort to keep my autoimmune disease symptoms at bay.
Butternut squash curry with long grain and wild rice is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Butternut squash curry with long grain and wild rice is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Take 1 cup mix of long grain and wild rice
- Take 1 tablespoon olive oil
- Prepare 1 large garlic clove
- Prepare 200 gram (half a tin) tin tomato
- Get 2 teaspoon curry powder
- Get 4 leaves cavolo nero
- Take 150-200 gram butternut squash
- Get Chilli powder (optional)
- Get Salt and pepper
Heat oil in heavy large saucepan over medium heat. Wild rice – a healthy whole grain – adds a delightfully toothsome texture to this butternut squash side dish. Before you purchase, peel and chop a whole squash, check your produce department for packaged, ready-to-use cubed squash (it makes this dish a breeze). This vegan curry is simple to make and naturally dairy-free.
Instructions to make Butternut squash curry with long grain and wild rice:
- Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water.
- Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper.
- Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving.
I love serving this butternut squash curry over basmati rice and alongside naan bread. If you want to add protein to this butternut squash curry, I recommend adding chickpeas or pan-fried tofu. If you are not vegan, try pan-fried paneer, shredded chicken, or shrimp. I served the curry with long-grain brown rice that I cooked in my Instant Pot. You can also serve it with white jasmine rice, quinoa, or millet.
So that’s going to wrap it up for this special food butternut squash curry with long grain and wild rice recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
