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Honey Squash Curry

ByLisa

Curry was my favorite for the longest time. Especially in October, there’s an abundance of beautiful squash that tastes heavenly in curry. It’s even better made in a clay pot! 🍛🎃🐸🍂

Yield: 4 servings 🍛💕

Time: 45 minutes ⏰😋

Equipment: 🥣✨

  • large clay pot
  • small clay pot
  • blender
  • large cutting board
  • chef’s knife
  • peeler
  • wooden spoon

Ingredients: 🥩🧅

  • 1 honey squash peeled and diced
  • 3 small golden potatoes diced
  • 1/2 red bell pepper diced
  • 1/2 zucchini diced
  • 1/2 med red onion diced
  • 1/2 lb stew beef chunks
  • 1 cup beef bone broth
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • spices paprika, turmeric, salt
  • aromatics bay leaves, cloves, cardamom, cumin, dried pepper, black pepper to taste
  • 1 c brown rice to serve
  • 3 c water
  • parsley or cilantro to garnish

Instructions: 🧑‍🍳🫶

  1. Put brown rice in clay pot. Add water. Cook on low heat for 40-45 minutes.
  2. Boil squash and potatoes until tender. Strain.
  3. Heat pot with olive oil. Sear beef and add spices and aromatics. Add all the vegetables and cook.
  4. Blend boiled squash and potatoes with beef broth. Add to pot. Allow to simmer for 10-30 minutes.