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Wednesday, March 25, 2015

Yellow Hokkaido & Romanesco Curry

yellow hokkaido & romanesco curry

Squash in spring, are you going nuts! That`s probably what you guys are thinking right now. Well let me explain, I`m one of these persons, who like to freeze things, especially those ingredients that aren`t easy to get throughout the whole year. Just like that, this little hokkaido survived autumn & winter season and got discovered in the freezer a few weeks ago. Now I just needed an inspiration on what to do with it, which turned out to be pretty easy, found a delicious recipe for a squash & romanesco curry in this recipe book.
After trying it,I loved it so much, just had to share it with you. 

Ingredients (make about little bowls)
  • 1 onion
  • 500g frozen romanesco-vegetable-mix
  • 250g hokkaido 
  • 180g single cream 
  • 1 tablespoon curry powder
  • olive oil
  • salt & pepper
yellow curry with hokkaido & romanesco

First prepare your vegetables, finely chop the onion and cut the squash into little sticks. Heat some olive oil in a pan, add onion and curry powder, mix well. As soon as the onions get translucent add the romanesco and let cook for 3 to 5 minutes. Pour in 1 1/2 to 2 dl water, add the hokkaido sticks and let simmer for 10 to 15 minutes.
Season with salt & pepper, add single cream and just heat until your curry has the perfect temperature. Serve and enjoy!

Curry is just one of the yummiest things on the world, probably never get enough of it.
What about you? Curry obsessed or not?


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