cumin, brown mustard seeds, cayenne pepper and ground tumeric
Olive oil
Salt
Pepper
Instructions
combine rice, pinch of salt and 1 1/2 cups water.
Heat to boiling, cover and reduce heat. Cook
minutes.
Heat 2 tsp olive oil on medium-high. Add cubed
squash and season with salt and pepper. Cook,
stirring occasionally for 6-8 minutes or until
lightly browned and softened.
Add garlic, ginger and as much spice as desired.
Cook another minute. Add shallot and celery,
season with salt and pepper. Cook another 3-5
minutes.
Add coconut milk. Reduce heat to medium and simmer
10-12 minutes until thickened. Serve over rice and
garnish with cilantro.
Originally Submitted
12/30/2016
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