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Thai Butternut Squash and Leek Curry 2.jpg

Thai Butternut Squash and Leek Curry

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Ingredients
  

  • Butternut Squash-peeled and cubed-3 cups
  • Leeks-2 cups
  • Crushed Garlic-1 tbsp
  • Crushed Ginger or Galangal -1 tbsp
  • Lemongrass-2 stalks
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Full fat Coconut Milk-2 cups
  • Oil -2-3 tbsp
  • Salt-to taste

Instructions
 

  • Cut the lemongrass and puree in a blender or food processor with a little water to make a paste.
  • In a skillet or a wok heat oil or butter.
  • Add the leeks and saute for about a minute.Add the ginger,garlic and lemongrass.
  • Saute for another minute or two.
  • Add the cumin and coriander.Saute until fragrant.
  • Add the cubed butternut squash.Mix well.
  • Add coconut milk and salt and bring to a boil.
  • Reduce the heat, cover and cook until the squash has cooked but still holds it shape (about 10 minutes).
  • Add a little water if too thick.
  • Serve hot on a bed of rice.
  • Enjoy.