So I’ve got a confession to make…i’m a curry addict. I just can’t enough! Especially with the cold November weather finally catching up with us. There’s just nothing like cooking up a big batch of curry after a long chilly day. I hope you enjoy this one, I sure did. 🙂 – Colleen
- 2 cups chopped butternut squash
- 3 medium potatoes (cut into large chunks)
- 1 cup chopped cauliflower
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 1 cup green peas (fresh or frozen)
- 2 large scoops of coconut cream (the top of a refrigerated can of full-fat coconut milk)
- 2 tsp sriracha sauce
- 1 1/2 vegetable broth
- 2 tbsp olive oil
- 3 tbsp curry spice blend of choice
- Salt & Pepper (to taste)
Lime Basmati Rice
- 1 cup Basmati rice (rinsed)
- 2 cups water
- 1 tbsp lime zest
- 1 tbsp cumin seeds
Bring a small pot of water to boil and cook the potatoes until tender, strain and set aside (roughly 10-15 minutes.) Heat the oil in a large frying pan on medium-heat, add the onions and garlic. Cook until they become translucent (roughly 8-10 minutes.) Toss in the cauliflower, squash, vegetable broth, curry spice and sriracha. Cover and let simmer for 10 minutes, stirring occasionally. Stir the coconut cream into the mixture then add the potatoes and peas. Lower heat and let simmer for another 8-10 minutes.
Meanwhile, bring 2 cups of water to boil in the small pot. Add the rice, lower to medium-low heat, cover and cook for 15 minutes (without removing the lid.)
Once the rice is cooked, remove from heat. Stir in the lime zest and coriander seeds. Serve with curry in a large bowl or plate.
Yields 4 servings.