Recipe by Claire Matern
1 butternut squash
3 cloves garlic
1 teaspoon turmeric
1 teaspoon chile powder
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 tablespoon curry powder
3 bay leaves
1 can coconut milk
~1 cup stock (veggie or chicken)
cilantro to serve
1 cup yogurt
1/2 daikon radish, finally chopped
Cube the potatoes, butternut squash and carrots and put aside in a medium bowl. In a medium heavy-bottomed pot, add a generous splash of vegetable or coconut oil, or ghee, heat and add the spices to cook until the become aromatic (about 5 minutes).
While the spices are cooking, finally chop the onion and garlic and add to the pot, cook until translucent and aromatic (about 2-3 mins)
Add the cubed vegetables, stock, and coconut milk, stir well, add salt and pepper to taste and cook until the vegetables are fork tender.
While the curry is cooking, make some rice to serve and mix the yogurt and the chopped daikon radish together with salt and pepper.
Serve the curry with the rice, cilantro for garnish and a dollop of the daikon raita.
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