Recipe #6665
Vegetable Curry
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 10 min |
6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Saputo |
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Recipe ingredients
- 1 large onion, finely chopped
- 15 mL (1 Tbsp.) fresh ginger, coarsely grated
- 30 mL (2 Tbsp.) unsalted butter
- 30 mL (2 Tbsp.) peanut oil
- 5 mL (1 tsp) each curry powder, cumin and turmeric
- 1 mL (1/4 tsp.) sambal oelek or hot pepper flakes
- Salt and freshly ground pepper to taste
- 4 carrots, peeled, in chunks
- 1 red pepper, in 2.5 cm (1 in) strips
- 500 mL (2 cups) Hubbard squash, peeled, seeded and cubed
- 375 mL (1 1/2 cups) chicken stock
- 1 small cauliflower, in florets
- 435 mL (1 3/4 cups) coconut milk
- 1 piece, 250 g Saputo Mozzarina cheese, diced
- 75 mL (1/3 cup) red basil leaves, shredded
Preparation
In a saucepan, soften the onion and ginger in the butter and oil until just beginning to brown. Add all the seasonings, the carrots, the red pepper and the squash. Stir well to coat with the spices.
Add the stock, cover and simmer 20 minutes. Add the cauliflower, stir to combine, cover and continue cooking for 5 minutes.
Add the coconut milk and heat 1 or 2 minutes while stirring.
Serve the curry in hot deep plates garnished with Mozzarina cubes and basil.
Suggestion
You may use any type of winter squash in this recipe except spaghetti squash, which tends to fall apart.This curry may be prepared in advance and reheated at serving time. Don’t stir the cheese into the curry or it will melt too quickly.
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