Butternut Squash and Chorizo Cury2013-02-10
- Servings : 2
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
Place any kind of curry sauce you like with water to wash the jar clean into your slow cooker.
Chop your veg up how ever you like and add to the pot.
I sliced and then halved the slices of the chorizo but thick quarters will work too.
I added more spice and seasoning so add to your liking.
Give it a good stir and put on high for 4 hours.
When your curry is cooked, cook the Cauliflower Rice
Roughly chop the cauliflower in to small chunks. In a food processor chop the cauliflower till it is the consistency of rice.
Chop the onion into small pieces. I used the food processor.
Roast in a dry frying pan the spices, except the mustard seeds till they start to give off an aroma. Place in a pestle and mortar and grind.
Heat the oil and place the ground spices in the oil, add the mustard seeds and you can either add both the cauliflower and onion and cook for about 6 minutes or cook the onion first for a few minutes then add the cauliflower. Keep stirring so that you don\’t burn the cauliflower and it cooks evenly. If you cook both together you get a slight crunch from the onion.
- 1/2 large butternut squash
- 2 onions
- 1/2 chorizo
- I jar curry sauce
- 1/2 spoon of cumin seeds
- 1/2 spoon of corriander seeds
- 1/2 spoon of mustard seeds
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