Curry Butternut

Curry Butternut. Pour in the stock, bring it to a simmer and add salt to taste. On a rimmed baking sheet, arrange squash in an even layer.

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Heat a medium pan or large skillet over medium-high heat. In a large bowl, toss the squash with olive oil, curry powder and ginger and season with salt and pepper. Pour in the stock, bring it to a simmer and add salt to taste.

Now lay each half of the squash down and and cut lengthways.

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Then stand the squash on end and chop it right down the middle. Bring to boil, Cover and reduce to a simmer on low heat. Stir continuously until curry paste and sugar are well mixed.

Judul: Curry Butternut
Rating: 100% based on 788 ratings. 5 user reviews.
Hector Bailey

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