Potatoandbutternutsquashcurrywithbrownbasmatirice Recipes

POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE

Steps:

• Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
• Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
• Remove from the heat and let the rice stand, covered, at least 10 minutes.
• While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
• Add the onion and cook until tender, stirring occasionally, about 3 minutes.
• Stir in the garlic and cook 1 minute more.
• Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
• Bring to a boil and add the potatoes and squash.
• Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
• Remove from heat and stir in lemon juice.
• Serve over rice.

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

BROCCOLI AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
• Bake squash in the preheated oven until soft, about 1 hour.
• While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
• Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.

BUTTERNUT SQUASH & SWEET POTATO CURRY

Steps:

• Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
• Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
• Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
• Serve with boiled basmati rice.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

BUTTERNUT SQUASH & POTATO CURRY

Steps:

• In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
• In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
• Add onion, stir-fry 2 minutes, until onion starts to become translucent.
• Add stock mixture, bring to boil.
• Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
• Remove from heat, stir in lemon juice.
• Serve over rice, garnish with coconut or parsley. Enjoy!

SQUASH & POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Cut up squash and potatoes (into small chunks) and boil in water until tender.
• Drain and set aside.
• Saute onion in butter for 3-5 minutes and remove from pan.
• Mix onion, sour crean, cheese, salt and pepper together.
• Add potatoes and squash.
• Pour into a 2 quart casserole dish.
• Mix Ritz with melted butter and spread on the casserole.
• Bake for 25 mintues.