Happy Thanksgiving!I was discussing Thanksgiving with a co-worker yesterday. She had purchased a 14 lb turkey and was looking forward to cooking it with family visiting her. She asked me what I was going to cook. She gave a laugh when I mentioned I might cook some goat biryani, thought I was joking but she quickly realized I was serious. The first Thanksgiving had deer on the menu so goat maybe not that far off don't you think?.
Squash with white sweet potatoCooking a whole turkey is a whole day job so unless I was real serious turkey is way too much. The dark meat turkey biryani maybe but a whole turkey? No!. We also got around to discussing sides. I try to have sweet potato, green beans, cranberry for a thanksgiving dinner but with an Indian twist of course.
Butternut Squash and Sweet Potato Curry Ingredients
- 1/2 butternut squash about 2 cups diced
- 2 Sweet potatoes (use the orange or white) diced
- 1/4 cup of diced onions
- 2 tbsp curry powder any brand - I used homemade Kuzhambu thool
- 1/2 tsp of red chili powder - optional as per heat requirement
- 2 tbsp of fresh coconut grated or 1/2 cup thick coconut milk
- salt to taste
- seasonings: mustard seeds, cumin seeds and curry leaves
- 1 tsp oil
- 1 tsp turmeric powder
Serve with chapathis or rice.
- Heat oil in a wide mouthed pan and add the seasoning. When the mustard starts to pop add the onions and saute till they are soft.
- Add the cubed squash and sweet potato and the curry powder, turmeric powder and mix well. Add about 1 cup of water and let it cook till the squash is almost cooked. Takes about 8-10 minutes. Do not overcook. Add salt.
- If using fresh coconut make a paste and add it to curry. Let boil for another 5-6 minutes.