If you have a harvest of Butternut squashes decorating your kitchen shelves and cabinet tops, then you’ll appreciate this dish. Butternut squash keeps for months, so you can enjoy it in dishes from October to February or March. This Butternut Curry Rice Bowl is a lovely dish, with a completely different flavor from what you may have enjoyed at Thanksgiving and the days leading up to it. We think you’ll find it to be a favorite comfort food in the dark, cold days of December. Serve it with a crisp, green salad on the side – the color complements the beautiful golden hue of the butternut squash.
- 1 large - onion, diced
- 6 cloves - garlic, minced
- 1 medium - red bell pepper, diced
- 2 cups - almond milk, unsweetened
- 2 tbs - maple syrup
- 2 tbs - tamari soy sauce
- 1 tsp - sweet curry powder
- 1/4 tsp - ground ginger
- 1 medium - butternut squash (about 2lbs), peeled and cubed
- 1/2 tsp - lemon juice
- 1 bunch - cilantro, finely chopped
- 2 cups - brown basmati rice
- 4 cups - water
- Set aside about 2 Tbs of the chopped cilantro for garnishing later.
- In a saucepan, bring the rice and water to a boil, then reduce the heat to low, cover, and cook for about 35-40 minutes until all water is absorbed and the rice is tender.
- While the rice is cooking, sauté the onions, garlic, and red pepper in a large saucepan, over medium heat, until the vegetables are tender. If needed, add a little water or vegetable broth to prevent sticking. Stir in the almond milk, maple syrup, tamari, curry powder, and ginger until well combined. Stir in the butternut squash cubes, reduce heat to low, cover, and continue cooking until the squash is tender. Stir in the lemon juice and cilantro. Salt to taste.
- To serve, ladle the curry over the cooked rice, and garnish with the reserved cilantro.
Nutrition (per serving): 534 calories, 83% calories from carbohydrates, 9% calories from protein, 9% calories from fat, 10.9g fiber.