I love the flavor of curry but most times I am unable to handle the heat. Especially Asian style curries. So when I’m in the mood for curry I create my own using curry powder or red curry paste. Here I opted to use curry powder. I love the strength of the spice without bringing on the heat. And to make it even more flavorful I added in grated fresh ginger and fresh turmeric. Definitely a vibrant and happy meal!
Josh worked late this night so I ended up getting lazy and not adding in any special toppings other than cilantro leaves. Bean sprouts, shredded carrot, daikon radish, jicama, fresh snap peas, and/or chopped cucumber for a few suggestions. Originally I intended to add in tempeh, but forgot as I was cooking later than usual. We ate this in lettuce wraps but you could easily cook the vegetables down more into a stew and enjoy it over rice.
Curried Butternut Squash
- grapeseed oil
- 2 cups cubed butternut squash
- 1 cup chopped Thai eggplant (small round eggplants)
- 5 scallions, chopped
- 1″ knob of ginger, peeled and grated
- 1/2″ knob of turmeric, peeled and grated
- 1 tablespoon curry powder
- 1/4 teaspoon garlic powder
- 2/3 cup coconut milk (or a small can of coconut milk – Thai Kitchen)
- 1/2 cup cilantro leaves
- butter lettuce
- In a heavy pot heat up a tablespoon of grape seed oil. Add the squash cubes, eggplant, and scallion. Sauté for 5 minutes until lightly browned.
- Stir in the ginger, turmeric, curry, garlic powder, and season with s&p. Mix well and continue to cook a few minutes until fragrant.
- Add the coconut milk, cover and simmer until squash is tender 10-15 minutes. Season more if necessary.
- Serve topped with fresh cilantro and butter lettuce.