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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Butternut squash curry with long grain and wild rice is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Butternut squash curry with long grain and wild rice is something which I have loved my whole life.
This colorful butternut squash and rice recipe showcases the flavor of fall's harvest in an easy yet Use brown rice (versus white) or wild rise for a heartier dish. This Wild Rice Recipe is a delicious side dish worthy of Thanksgiving, Christmas but easy enough for all season long! Spread the squash on two baking.
To begin with this recipe, we have to first prepare a few components. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook it.
Active ingredients of Butternut squash curry with long grain and wild rice:
- Take 1 cup mix of long grain and wild rice
- Make ready 1 tablespoon olive oil
- Get 1 large garlic clove
- Prepare 200 gram (half a tin) tin tomato
- Take 2 teaspoon curry powder
- Take 4 leaves cavolo nero
- Get 150-200 gram butternut squash
- Get Chilli powder (optional)
- Take Salt and pepper
Stuff the squashes, place in foil-lined baking dishes, and cover. Easy to prepare Butternut Squash Coconut Curry, it is economical and hearty, delicious served with rice, roti or your favorite starch. Transform delicate butternut squash into this bold-tasting dish that becomes a culinary masterpiece in minutes. It's one of those dishes that you can take to a potluck and.
How 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.
Add the tomatoes and stock, bring to the boil, then reduce the heat. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Thai butternut squash curry easy to make, perfect mid week dinner recipe.
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