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Winter Squash Curry

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Makes 4 servings 1x

Time about 30 minutes

Units Scale

Ingredients

  • 2 tablespoons good-quality vegetable oil
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon chopped fresh ginger
  • 1 chopped fresh chile, like jalapeño or Thai
  • 1 1/2 pounds butternut or other winter squash, peeled and chopped
  • 1 cup coconut milk
  • 2 tablespoons peanut butter
  • Salt and pepper
  • Chopped fresh cilantro for garnish

Instructions

  1. Put the oil in a large pot over medium-high heat. When the oil is hot, add the onion and cook until softened, 3 to 5 minutes. Add the curry powder, ginger, and chile and cook until the onion just starts to brown, about 2 minutes more.
  2. Add the squash, coconut milk, and peanut butter and sprinkle with salt and pepper. Bring to a boil, cover, and adjust the heat, so it bubbles steadily. Cook, stirring once or twice, until the squash is tender, about 20 minutes.
  3. Check the pot periodically and add a little more liquid to prevent the squash from sticking. If the squash is done and the mixture is still soupy, remove the lid and increase the heat so the liquid bubbles furiously; cook until it’s thicker than stew. Taste and adjust the seasoning. Garnish with cilantro and serve hot or warm.

— How to Cook Everything: Completely Revised 20th Anniversary Edition