Rasa Kayi Curry

Ingredients

• 1 kg (2.2 lbs) winter squash, peeled and cubed 1 kg (2.2 lbs) winter squash, peeled and cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the minced garlic and cook for another minute.
5. 5.
   Add the ground coriander, turmeric powder, and red chili powder. Mix well to coat the onions and garlic with the spices.
6. 6.
   Add the cubed winter squash to the pan and stir to combine with the spice mixture.
7. 7.
   Pour in the coconut milk and season with salt.
8. 8.
   Cover the pan and simmer for about 15-20 minutes, or until the squash is tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Winter squash — Make sure to choose a variety of winter squash that is suitable for cooking, such as butternut squash or kabocha squash. The squash should be firm and free from any soft spots. Remove the skin and seeds before cubing it for the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your preference.
• Serve the Rasa Kayi Curry with steamed basmati rice or warm naan bread for a complete meal.
• To add some crunch, sprinkle toasted coconut flakes on top of the curry before serving.
• If you prefer a smoother texture, you can blend a portion of the cooked curry before adding the squash.

Serving advice

Serve the Rasa Kayi Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying meal.

Presentation advice

Present the Rasa Kayi Curry in a vibrant serving dish to showcase its beautiful yellow color. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.