Asian

Mark Bittman's Winter Squash Curry is for Side Dish.

Mark Bittman's Winter Squash Curry takes 10 minutes to prepare.

Mark Bittman's Winter Squash Curry takes 27 minutes to cook.

Mark Bittman's Winter Squash Curry makes 4 servings.

The ingredients for Mark Bittman's Winter Squash Curry are:

2 T vegetable oil
1 onion, chopped
1 T curry powder
1 t minced fresh ginger
1 1/2 pounds butternut squash, peeled and roughly chopped
1 cup coconut milk
salt and pepper
cilantro (optional, for garnish)

Here is how you make Mark Bittman's Winter Squash Curry:

1. Put oil in a pot or deep skillet with tight-fitting lid over med-high heat. When hot, add onions and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes.2. Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover, and turn heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check the squash periodically to make sure there is adequate liquid; if the squash is done and there's still a lot of liquid, remove the lid and turn the heat to medium0high until it's thicker than stew. Taste and adjust the seasoning, garnish with cilantro, and serve hot or warm.Serving Size: make 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user AMELIAWISE4.

The nutritional information for Mark Bittman's Winter Squash Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 87.2

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 14.7 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 4.8 g
• Protein: 2.8 g

Mark Bittman's Winter Squash Curry is Asian cuisine.

The dietary needs meet for Mark Bittman's Winter Squash Curry is Vegan