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Butternut Squash & Coconut Curry

Vanessa Barrington
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

butternut squash, medium

1

Cilantro

4

Garlic cloves

1

2-inch knob Ginger, fresh

1

Jalapeno chile

2

Red chilies, small dried

1

Shallot, large

1 14 ounce can

Coconut milk

1 tbsp

Tamarind paste

1

Rice, Cooked

1

Balinese long pepper

1/2 tsp

Cayenne

2 tsp

Coriander seeds

1/2 tsp

Fennel seeds

1 tsp

Salt

1/2 tsp

Turmeric

3 tbsp

Cooking oil

1 tsp

Cumin seeds

1 cup

Water