Thursday, January 5, 2012

Butternut Squash Curry


1 medium onion, chopped
1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

2 tbsp canola oil, divided

6 garlic cloves, minced

5 cups butternut squash, cubed & peeled
2 cups V8 juice

1 can(13.66oz) coconut milk

2 tbsp red curry paste
1 vegetable bouillon cube

1 1/2tsp minced fresh ginger root
1/4tsp salt

dash cayenne pepper

hot cooked rice
fresh basil leaves, optional


1. In a large skillet, saute onion & peppers in 1 tbsp oil until tender-crisp.
Add garlic; cook 1 minute longer. Remove from pan & set aside.
2. In the same skillet, saute squash in remaining 1 tbsp oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne & reserved onion/pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 mins or until squash is tender.
3. Serve over rice. Garnish with basil if desired. Yield: 4 servings

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