SAN DIEGO — One of my favorite Curry Restaurants in San Diego is World Curry in Pacific Beach, this is a variation of one of the curries on the menu. By the way, if you want this to be vegetarian, use vegetable broth instead of chicken broth.
Butternut Squash Curry
- 8 cups Butternut squash, cubed 1 large or 2 medium-sized
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups red bell pepper, cubed
- 1 tbsp grated fresh ginger
- 2 cans coconut milk
- 32 oz. chicken broth
- 3 oz. tomato paste
- 3 tbsp curry powder
- 2 tbsp garam marsala
- 1 tsp. kosher salt
- 1 Jalapeno, sliced thin
- 1 bunch swiss Chard, stemmed & chopped
- 4 sprigs Thai Basil
- ½ cup roasted Peanuts unsalted
- ½ cup cilantro, chopped
- 2 tbsp corn starch (optional for thickening)
- 2 - 3 tbsp oil for cooking
- Kosher Salt for seasoning
- 6 - 8 cups cooked Jasmine Rice
Heat a large, enameled cast iron pot to a medium-high heat. Add olive oil and onions, bell pepper, and garlic and sauté for 2 -3 minutes.
Next, add the Curry Powder and Garam Marsala and continue to cook for another minute or two. Next is the butternut squash, ginger, tomato paste, season with 1 tsp. of salt and cook for another minute or two. Now it's time to add the Chicken Broth and Coconut Milk, stir well to incorporate everything and bring to a boil, reduce the heat to a steady simmer for half an hour stirring occasionally.
Depending on the style of curry you like, after cooking for half an hour now would be the time to add the corn starch which you'll mix with water before adding to the curry, also add the Thai Basil.
Let that simmer for about 5 minutes, then just before your ready to serve add the swiss chard and cook for 2 minutes. Serve the curry over jasmine cilantro rice with some thin sliced jalapeno peppers.
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