Coconut-Butternut Curry

 The original dish came from southern Kerala state of India. 

नारियल बटरनट करी (Hindi)

/naariyal bataranat karee/

Serves 6-8

1 organic butternut squash peeled, seeded, and cut into 3/4-inch (12 mm) cubes (= 5-6 cups/650-780 g)

1 tsp. (2 g) cumin

1/2 tsp (1 g) each: cayenne & turmeric

1 jalapeño chili, slit lengthwise, keeping the top (or a can of jalapeño chiles)

1 organic minced garlic

1/4 cup (30 g) shredded coconut

1/2 cup (120 ml) canned organic coconut milk

एक /ek/ 1. In a deep pan, place the squash, cumin, turmeric, cayenne, chili, garlic, and 1 1/2 cups (360 ml) of water. Bring to a boil over medium-high heat. 

दो /do/ 2. Reduce to low, cover, and simmer about 15 minutes.

तीन /teen/ 3. Place dried coconut in a small skillet over medium heat, stir until toasted for about 5 minutes. Transfer to a plate to cool.

Tarka तर्क (method of sizzling whole spices in oil)

2 Tbs. (30 ml) olive oil

1 tsp. (5 g) mustard seed

1/2 tsp. (2,5 g) seeds

12-15 curry leaves (substitutions: organic lime zest, bay leaves, organic lemon zest, or basil leaves)

1 sliced organic shallot

चार /char/ 4. In a small skillet, toast the shredded coconut in the oil over medium-high.

पांच /panch/ 5. Add the mustard seeds and toast until they pop.

छ: /chay/ 6. Add the cumin seeds for a few seconds.

सात /sāth/ 7. Add the curry leaves, swirl around for a few seconds.

आठ /āt/ 8. Add the shallots, reduce the heat to medium-low, stir until well browned, 2-3 minutes.

नौ /nao/ 9. Pour mixture over the squash and serve immediately.

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Coconut-Rice Side-dish

Make it either on the stove or in a rice cooker. Serve with a Hawaiian chicken* dish, stir fry vegetables, curries, stews, grilled meat or fish.

Servers 5

1 Tbs. (15 ml) coconut oil

1 cup (130 g) jasmine rice

1/2 can (6.8 ounces/255 ml) organic coconut milk

1 1/2 cups (360 ml) water

1/4 cup (60 g) organic brown sugar

1/3 cup (45 g) organic raisins

1 1/2 cups (195 g) organic coconut flakes, toasted

optional toppings:

• organic lime zest and line wedges
• thinly sliced green onions
• pickled jalapeño peppers
• fried shallots
• chopped herbs: cilantro, chives, mint or Thai basil

~Rinse and drain the rice in water several times.~

I. Oven top:

1. Put the oil in a large saucepan over medium-high heat.

2. When it is melted, add the rice and sauté for 2 minutes.

3. Add coconut milk, water, sugar, and raisins.

4. Bring to boil, stir and reduce heat to a simmer.

5. Cover and simmer for 20-25 minutes.

6. Fluff rice with a folk and transfer to a serving dish.

7. Fold half the coconut flakes into the rice.

8. Sprinkle the rest on top and any optional toppings.

II. Rice cooker:

1. Put the oil in a pan.

2. When melted, add the rice and sauté 2 minutes.

3. Add to the rice cooker with the rest of ingredients except the coconut flakes.

4. Cook on white rice setting.

5. Remove, fold half the coconut flakes into the rice.

6. Top with the rest of the flakes and any optional toppings.

* Hawaiian Pineapple Chicken:

https://veggiefernandezs.blogspot.com/2020/04/hawaiian-pineapple-chicken.html

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