I was watching Nigella Lawson's new show last week and she threw together a quick and easy curry using leftover vegetables from her refrigerator. I had been wanting to have a curry, especially because I had a cold and I love to eat spicy foods when I'm really congested.
Posts may contain affiliate links. If you purchase an item from these
links, a small percentage goes to support the work of this blog. As an
Amazon Associate I earn from qualifying purchases.
I also remembered reading a butternut squash curry recipe in the October 2009 issue of Martha Stewart Living magazine. So this recipe is like a combination of both of the recipes using the ingredients I had on hand. It was also nice that my cilantro made a fall comeback so I was able to pick some fresh out of our little herb garden.
You can use any vegetables you have and any combination you like, but these three are a great fall combination. The butternut squash helps to offset the warmth of the curry with its creamy sweetness. This is a quick and easy curry with Indian-inspired flavors. This recipe will serve about four people.