Butternut Squash Curry (from Real Simple, Total Time: 40-45
minutes, Servings: 6)
Ingredients
· 4 cups
butternut squash soup
· 1 (1
lb.) bag frozen mixed vegetables (I used California vegetable blend –
cauliflower, broccoli, carrots)
· 1 Tbsp.
curry
· 2 cups
basmati rice
Directions
1.) Cook basmati according to package
directions
2.) When there is about 15 minutes left
on the basmati, cook vegetables as directed on package
3.) Simmer soup, cooked vegetables, and
curry powder about 5 minutes or until heated through
4.) Serve over rice
My basmati took about 40-45 minutes to cook completely, so I
have set that as the total time to cook this meal. I used Trader Joe’s
Brown Basmati – it was fluffy and sticky, just as basmati should be (in my
mind). Also, a tad bit healthier than white rice. I used Trader
Joe’s low sodium butternut squash soup and the California blend of
vegetables because I didn’t want corn in my curry dish, just my preference.
You can use any frozen veggies that you like to make this easy dish.
This dish is super easy to make, but it wasn’t that tasty.
I found that with one Tbsp. of curry it was kind of bland – a little too much
butternut squash flavor for me. I added some Sriracha and that did the
trick! When I make this again, I’ll probably add another ½ Tbsp. of curry
and maybe some cayenne pepper or chili flakes, just to amp up the heat a
bit. I may also add some turmeric – there are possibilities to make it
better, and I intend to try again!
