Curry Crazy

Ok guys, Thursday was great. Special thanks to those fine volunteers that came out and made that meal happen. I think everybody really enjoyed making the curry from scratch. We wipped up some sexy butternut curry soup and some sweet apple crisp. The apples were a spur of the moment idea, but they seed to work.

Homemade Curry powder
4 Tbs coriander seeds
2 ts cumin seeds
2 ts black mustard seeds
2 ts fenugreek powder
1 green cardamom seeds (husks removed)
12 cloves
2 cinnamon sticks, coarsely chopped
2 ts black pepper corn
1 Tbs turmeric

First toast the coriander, cumin,, mustard, fenugreek and cardamom seeds in a dry pan for about five minutes—don’t burn them. Add all the ingredients in a coffee grinder or mortar and pestle and grind them up. Use as you would any store bought curry.

Curried Butternut Squash Soup with Coconut Milk
Serves 4 as a main course
– 2 tablespoons (25 mL) olive oil
– 2 onions, finely diced
– 3 garlic cloves, minced
– 1 tablespoon (15 mL) minced gingerroot
– 1 tablespoon (15 mL) curry powder or paste
– 4 cups (1 L) water
– 7 to 8 cups (1.8 to 2 L) diced butternut squash (1 large 3-pound/1.4-kg squash)
-1 apple diced
– 2 teaspoons (10 mL) sugar
– 11/4 teaspoons (6 mL) salt
– One 14-ounce (398-mL) can unsweetened coconut milk

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