YELLOW CURRY BANGLADESHI STYLE
- ½ cup canola oil
- 1 Tbsp Indian Chili Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Turmeric Powder
- 1 Tsp Sea Salt
- 2 Bay Leaves
- 1 Cinnamon Stick
- 3 Cloves
- 3 Cardamom Pods
- 1 ½ cups Yellow Onion
- 2 tsp each Ginger and Garlic Paste
- 1 1/2 cups Roma Tomato, sliced
- 3 cups Coconut Milk
- 4 Cups of peeled and cubed Butternut Squash
- 2 Tbsp
- Vegetarian or traditional Fish Sauce
- 1 Tbsp Sugar
- 1/8th cup of Coconut Cream for garnish
Feel free to take creative liberties with your curry and add in additional veggies that you and your family like, keeping or subbing the butternut squash listed in the primary ingredients. In the springtime, this curry would be delicious with summer squash, green beans, asparagus, and spinach.
To the base of a heavy-bottomed pot, add canola oil, heat over medium/high heat. While the oil is heating, make a sachet of the hard spices. Once the oil begins to ripple, add in the sachet of hard spices, and allow to bloom for 2-3 minutes. Add onion and cook until tender and slightly golden brown. Add ginger + garlic paste and ground spices, cooking until aromatic, and stirring frequently to prevent burning. Add tomatoes, cooking until softened and the mixture becomes a rich, paste-like consistency. Add coconut milk and remaining ingredients. Bring to a low boil. Remove the hard spice sachet. Optional: blend using an immersion blender.
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Place the cubed butternut squash in a bowl and drizzle with canola oil and a little salt. Spread the seasoned squash onto the baking sheet and roast 30-35 mins, or until slightly golden and tender.
Scoop the roasted butternut squash into a soup bowl and then ladle the yellow curry broth over the top. Garnish with taro chips, roasted pepitas and coconut cream and herbs of choice – we like basil and cilantro.