Hi, I am Clara. Today, we’re going to prepare butternut squash curry with long grain and wild rice recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Butternut squash curry with long grain and wild rice is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Take 1 cup mix of long grain and wild rice
- Take 1 tablespoon olive oil
- Make ready 1 large garlic clove
- Get 200 gram (half a tin) tin tomato
- Get 2 teaspoon curry powder
- Get 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Make ready Chilli powder (optional)
- Take Salt and pepper
Steps 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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