Since we usually go grocery shopping on Sundays, Saturday night dinners tend to be…creative:) By the end of the week, our fridge generally looks similar to the basket of random ingredients from Chopped. This particular week we had left:
A can of coconut milk, a bag of frozen rice, a squash, and an onion. Challenge accepted.
It’s in situations like these where I ask myself, “WWJcD?” (What would Julia Child Do?? haha) Okay, so maybe Julia Child wouldn’t think “Indian!”, but she would definitely be able to make a 5 star dish of some sort from those random ingredients. So I cooked the squash, made a solid base of sautéed onion and garlic, added in whatever veggies were left on the bottom of the drawer, poured in the coconut milk and a few spices, and came out with this amazing yet super simple concoction:
Butternut Squash Coconut Curry.
With its warm flavors and a touch of heat, this dinner was definitely a welcome considering all the cold weather we have been having! With the exception of the squash, it required less than 15 minutes of cooking time, and was approved by everyone. Mission accomplished;)
1 butternut squash
Mixed vegetables of choice (I chose broccoli and peas)
Large Handful of spinach
1 can light coconut milk
2 cloves garlic, diced
1 generous T curry powder
dash of cayenne pepper
1/2 tsp. salt
Preheat oven to 400 degrees. Cut butternut squash in half and cook for an hour until soft. Cut into squares. In a pan, saute onions and garlic in a bit of oil over medium heat until lightly browned. Add curry powder, squash, and all vegetables except spinach and continue to saute for another minute. Pour in 1 cup coconut milk, spinach, and cayenne and stir gently. Let simmer for 5 minutes, then add in salt.
I served mine over a big bowl of TJ’s brown rice that I steamed, which is one of my favorite brands, and then…
I made this:
turn into this:
Done, done, and done! 🙂