Butternut squash basmati rice curry is a vegan recipe that will make a 4-quart casserole or 16 1-cup servings. It makes a great main meal, or side dish, and takes about 15 to 20 minutes to prepare if the butternut precooked and frozen or about 30 to 40 minutes if the squash is fresh; cooking time in about 30 minutes. Leftovers can be stored in a covered dish in the refrigerator for a few days.
Butternut Squash Basmati Rice Curry Ingredients:
4 lbs. Butternut Squash, flesh
2 Apples, medium size
2 Onions, medium size
1 cup Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric, ground
1-1/2 tsp. Cinnamon, ground
Cayenne Pepper OR Hot Sauce, to taste
2 cups Brown Basmati Rice cooked in 4 cups Water
Butternut Squash Basmati Rice Curry Cooking Utensils:
Covered Ceramic Baking Dish
Covered Glass Cooking Pot
Knives, Inexpensive Utility
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Butternut Squash Basmati Rice Curry Preparation:
This recipe can be made with either fresh butternut squash or with frozen cooked and mashed butternut squash flesh. We usually use 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 into the rice.
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, cover, 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 the butternut squash basmati rice curry and enjoy with a large tossed salad, or as a side dish.