Restaurants›Bai Tong Thai Restaurant›Autumn Curry Recipe

Autumn Curry Recipe

Inspired by Bai Tong Thai Restaurant
Time45m
Serves4

Embrace the flavors of fall with our Autumn Curry, a warm and fragrant blend of seasonal vegetables simmered in a rich, creamy coconut sauce infused with aromatic spices. Each spoonful offers a delightful balance of sweet and savory, making it the perfect dish to cozy up to as the leaves change. Served with fluffy basmati rice, this curry is a celebration of autumn's bounty that will leave your taste buds dancing.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Vegetables

Peel and dice the butternut squash into small cubes. Chop the red onion and mince the garlic.

2

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté for 5-7 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

3

Add the Squash and Spices

Stir in the diced butternut squash, curry powder, salt, black pepper, and red chili flakes. Cook for about 3-4 minutes, stirring frequently.

4

Combine Liquids

Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes or until the squash is tender.

5

Add Chickpeas and Spinach

Once the squash is tender, stir in the chickpeas and fresh spinach. Cook for an additional 5 minutes until the spinach wilts.

6

Serve

Taste and adjust seasoning as necessary. Serve the curry warm, optionally garnished with fresh cilantro.