Butternut Squash Curry - Wahls Paleo Recipe

Recipe Description:

I adore a spicy curry any time the temperature is less than fifty degrees. Butternut curry is one of my favorites to make at home. Your whole place will smell like an Indiana restaurant.

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Servings: 4 dinner or 6 lunch size servings

Difficulty: Easy

Recipe Ingredients:

1 tablespoon of fat (lard, tallow, ghee or coconut oil)

2 onions, chopped

2 cups of mushrooms, sliced

1 thumb of fresh ginger, about a tablespoon, minced

5 cloves of garlic, minced

2 tablespoons of curry paste or powder

2 cups chicken stock or whatever bone broth is on hand pork, beef, fish all work too

1 14-ounce can of full fat coconut milk

2 medium turnips, peeled and cubed

1 large butternut squash, peeled and cubed

1 cup dehydrated tomatoes (or 14 ounces of diced tomatoes)

1 teaspoon seasalt

1 bell pepper, chopped

2 tablespoons of fish sauce (optional)

1/2 pound of shredded pork, precooked (I buy mine from Hawkins Family Farm)

2 large handfuls of mustard greens (or a hardy green like kale, chard or spinach), chopped

1 tablespoon of dulse or other seaweed flakes (optional)

1 tablespoon of nutritional yeast (optional)

Recipe Instructions:

In an 8 quart or larger pot sautee the onions and mushrooms in the fat. When the onions become glassy add the garlic, ginger and curry paste and cook for another minute or so until fragrant.

Pour in the chicken stock and coconut milk. Add the turnips, butternut squash, tomatoes and seasalt. If needed add a little water to make sure all the vegetables are covered. Bring to a simmer, cover and let cook for 45 minutes. Stir every so often to make sure nothing is sticking to the bottom. The butternut squash should start to fall apart.

Meanwhile if you would like rice with your curry start making the basmati. In a sauce pan add the rice, water and salt. Cover and bring to a simmer. Allow to cook for 20 minutes and then remove from heat. Cover and set a side to serve with curry.

Mix in the bell pepper, fish sauce, and pork to curry and cook for an additional 15 minutes.

Stir in the greens, seaweed and nutritional yeast. Cook for 5 minutes or until the greens have wilted. Adjust the salt; if needed add more.

Serve alone or with rice.

Author: FoyUpdate

Cook. Garden. Write. Repeat. I believe in real food and I\'m always looking for ways to improve what we eat, how we garden and little things to make life better. View all posts by FoyUpdate

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: FoyUpdate

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