|
| Ingredient Name |
Unit |
Quantity |
| |
butternut squash, peeled, seeded, cubed in 1 inch pieces
|
big
|
1
|
cayenne (or chilli powder)or more if you like heat
|
tsp
|
1/4
|
chopped coriander (or a few curry leaves)
|
0
|
|
coriander
|
tsp
|
1/2
|
cumin
|
tsp
|
1/2
|
garam masala (powder)
|
tsp
|
1/2
|
golden raisins (or dried small fruits like cranberries)
|
cup
|
1/4
|
green chilis chopped coarsely
|
0
|
2-3
|
maple syrup (can also use brown sugar 1-2 TB)
|
tbsp
|
1-2
|
medium onion, sliced
|
slice
|
1
|
nuts, chopped (can use cashews, pistachios, or almonds)
|
cup
|
1/4
|
salt to taste
|
tsp
|
1
|
sesame seeds (optional but nice to use)
|
tbsp
|
1
|
vegetable oil
|
tsp
|
2
|
| |
| |
|
Preheat oven to 375F (medium hot oven). In large bowl, mix all ingredients and combine so spices and oil coat all vegetables. Place vegetables on large cookie sheet in single layer and spread out so vegetables can roast and not steam. Place in oven and cook for about 30 minutes, turning vegetables one or 2 times.
|
|
|
|
|
Good recipe to use up vegetables that roast well in dry heat of the oven.
|
Use as a small vegetarian side dish. This is a dry vegetable dish, so would be good with a curry, dal and a rice dish.
|
Print
MyRecipe
Post Recipe
E-Mail
bottle gourd curry with...
