This was delicious and very easy to make. I used yams instead of butternut squash and it turned out perfectly. I halved the recipe because I cook for just me, and I still made enough for several days.
Curried Squash and Basmati Rice
More From Sunset
Amount per serving
- Calories: 240
- Calories from fat: 32%
- Protein: 7.9g
- Fat: 8.5g
- Saturated fat: 4.7g
- Carbohydrate: 37g
- Fiber: 2.3g
- Sodium: 270mg
- Cholesterol: 20mg
- 1 pound butternut squash
- 2 cups minced onions
- 3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/3 cup butter or margarine
- 1 1/2 cups basmati rice, rinsed and drained
- 1 1/2 tablespoons curry powder
- About 1/2 teaspoon salt
- 3 cups fat-skimmed chicken or vegetable broth
- 2 tablespoons chopped fresh cilantro
- 1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).
- 2. In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.
- 3. Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
- 4. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.
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