Hello, I’m Joana. Today, I will show you a way to make butternut squash curry with long grain and wild rice recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butternut squash curry with long grain and wild rice Recipe
Butternut squash curry with long grain and wild rice is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Butternut squash curry with long grain and wild rice is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Get 1 cup mix of long grain and wild rice
- Prepare 1 tablespoon olive oil
- Make ready 1 large garlic clove
- Make ready 200 gram (half a tin) tin tomato
- Prepare 2 teaspoon curry powder
- Prepare 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Make ready Chilli powder (optional)
- Make ready Salt and pepper
Instructions to make Butternut squash curry with long grain and wild rice:
- Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water.
- Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper.
- Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving.
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