Serve this with brown rice and you have a 1970s wholesome vegan dish no one could be offended by. Avoid the apricots & pistachios and the 2010s locavores will be satisfied too.
For 4: Peel, remove the seeds, and dice a butternut squash and saute in a pan with 1 thinly sliced onion for ~10 minutes until the squash is beginning to get tender. Add 1/2 teaspoon each of ground cumin and ground ginger, and 2 teaspoons of yellow curry. Stir in and cook another 2 minutes, then pour over 1 cup of vegetable stock or plain water, add a bay leaf, bring to a boil. Then reduce to simmer and add in chopped dried apricots, cover and cook another 10 minutes until everything is tender. You can also throw in some pistachios at the end (you want them to stay a bit crunchy).
Serve this with brown rice and you have a 1970s wholesome vegan dish no one could be offended by. Avoid the apricots & pistachios and the 2010s locavores will be satisfied too.
For 4: Peel, remove the seeds, and dice a butternut squash and saute in a pan with 1 thinly sliced onion for ~10 minutes until the squash is beginning to get tender. Add 1/2 teaspoon each of ground cumin and ground ginger, and 2 teaspoons of yellow curry. Stir in and cook another 2 minutes, then pour over 1 cup of vegetable stock or plain water, add a bay leaf, bring to a boil. Then reduce to simmer and add in chopped dried apricots, cover and cook another 10 minutes until everything is tender. You can also throw in some pistachios at the end (you want them to stay a bit crunchy).
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