Oh My! Curry!

I love a good curry.  It's really only something I only get when we go out because not only have I never made it before, but my Handsome Hubby isn't too keen on it.  So, I took an opportunity to make some delicious curry when he had other dinner plans away from home.  Oh, how wonderfully this turned out and how wonderful my house smells.  This bowl of coconutty-curry goodness is definitely going to make an encore appearance on my dinner table next time Handsome eats elsewhere.  Maybe I'll even try serving it to him, just to see if it changes his mind towards curry...

I found this little number in a diet cookbook of all places.  Now, it's not your typical low-calorie, no taste diet, it has a host of rich, wonderful recipes, so I consult it now and again.  The author, and nutritionist, is British so I had to convert the measurements.  But all in all from start to finish, while managing a curious and somewhat needy Baby Boy, it took me about 35-40 minutes. 

This is also the first recipe I've used that calls for coconut butter (the recipe called for coconut cream).  This made it super-rich and delicious, but I think coconut milk could work if you don't have coconut butter in your pantry.  If you're really feeling froggy and have a vitamix or blend tec, you can make your own coconut butter by simply blending unsweetened coconut.

So, feel free to connect with your inner culinary dardevil and give this recipe a try.

Yummy Curry

Adapted from "The Harcombe Diet: The Recipe Book"

(Butternut Squash Curry)

2 Tbsp olive oil (I used Coconut Oil)

2 - 3 onions, finely chopped

4 cloves garlic, crushed

2 tsp each of turmeric, cumin, paprika, coriander, chili powder, curry powder

2 cans of chopped tomatoes

2C vegetable stock (I used homemade chicken stock)

4oz Coconut Butter (I imagine full-fat coconut milk would work too)

2lbs of mixed vegetables (carrots, zucchini, eggplant, peppers, etc.) and/or chicken chopped into 1/2inch cubes

1 butternut squash, peeled de-seeded and cut into 1/2 inch squares

1)  Heat the olive oil in a large saucepan and then gently fry the onions and garlic until soft.

2)  Add the spices and gently fry for 1-2 minutes.

3)  Add the tomatoes and vegetable/chicken stock and bring to the boil. Simmer for 5 minutes and then remove it from the heat and allow the mixture to cool slightly.

4)  Blend the mixture until smooth.

5)  Return the mixture to the heat and stir in the creamed coconut until it is completely dissolved.

6)  You now have a delicious curry sauce to which you can add all the vegetables and/or meat. Put the lid on the saucepan and simmer gently until the vegetables and/or meat are cooked to your liking (approximately 30 minutes).

Enjoy!!

And you? Is there something you make when it's just you that you know your other family members don't like?

Shared At: Made from Scratch Monday, Tastetastic Thursday, Becoming Lydia, Foodie Fridays, Meatless Monday, My Sweet and Savory - My Meatless Mondays, Thriving on Thursdays