Butternut Squash and Basmati Rice Curry

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle."   "Let no animal suffer or die that we may live!"

| Home Page | Recipes Table of Contents |

Butternut Squash and Basmati Rice Curry

Ingredients

4 lbs. Butternut Squash, flesh
2 Apples, medium size
2 Onion, medium size
1 cup Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric
1-1/2 tsp. Cinnamon, ground
Cayenne Pepper OR Hot Sauce, to taste
2 cups Brown Basmati Rice cooked in 4 cups Water
(To enlarge the photo of the butternut squash and basmati rice curry, click on the photo or link)

Preparation

This recipe will make a 4-quart casserole or 16 1-cup servings.  It makes a great main meal, or side dish, and leftovers can be stored in a covered dish in the refrigerator for a few days. (To enlarge the photo of the butternut squash and basmati rice curry, click on the photo or link)

This recipe can be made with either fresh butternut squash or with frozen cooked and mashed butternut squash flesh. I using frozen butternut squash, defrost it in the covered baking dish before adding the other ingredients.

We begin by placing the rice pot on the stove top, adding the water, and heating the water to boiling on high heat.

While the water is heating, we wash and peel the onions and butternut squash, if we are using fresh butternut squash. Wash and remove the core from the apples.

When the water in the rice pot begins to boil, add the brown basmati rice, cover the pot, reduce the heat to simmer, and cook until all the water is absorbed.

Cut the onion and apples into chunks and place into a large covered baking dish. If using defrosted frozen butternut squash, add to the butternut squash in the covered baking dish.

Split the fresh peeled butternut squash in half lengthwise, and scoop out the seeds (we save the seeds for toasting). Cut the butternut squash into 1 inch cubed pieces and place in the covered dish with the onions and apples. Add the seasonings, mix well, cover, and cook in the microwave (on high) or conventional (350 degree F.) oven until the squash, apples and onions are soft.

When the butternut squash, apples and onions are cooked, scoop them into the container of a high speed blender, and run the blender on high until the contents are creamy smooth.

Pour the blended mixture back into the covered dish, add the raisins and cooked basmati rice, mix well, cover, and cook on high in the microwave for ten minutes (mix after 5 minutes) to blend the flavors and soften the raisins, or in a conventional over for about 20-30 minutes.

Serve with enjoy with a large tossed salad, or as a side dish.

Ingredients Information


Apples, Red Delicious

Cinnamon, ground

Cumin, ground

Onions, Yellow

Paprika

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Rice, Brown Basmati

Squash, Butternut

Utensils and Equipment Information


Dish, Ceramic Baking

Knives

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

Vita-Mix
A loving cook:
she or he makes everything taste better!