This Winter Curry Pilaf with Butternut Squash and Pomegranates is a delightful combination of warm, fragrant spices, sweet butternut squash, and bright pomegranate arils. It's a comforting and festive salad that's perfect for the winter season.
Ingredients: 1 cup basmati rice. 2 cups vegetable broth. 1 small butternut squash, diced. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup pomegranate arils. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted almonds.
Instructions: Rinse the basmati rice under cold water until the water runs clear. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and saut until they become translucent. Add the diced butternut squash to the skillet and cook for 5-7 minutes, until it starts to soften. Stir in the curry powder, ground turmeric, and ground cinnamon. Cook for an additional 2 minutes, allowing the spices to toast and become fragrant. Add the drained basmati rice to the skillet and stir to coat it with the spices and vegetables. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Once the pilaf is cooked, fluff it with a fork and let it sit for a few minutes, covered. Gently fold in the pomegranate arils, chopped cilantro, and chopped mint. Serve the Winter Curry Pilaf in bowls, garnished with roasted almonds. Enjoy your flavorful and colorful winter salad!
Prep Time: 15 minutes
Cook Time: 25 minutes
Valentina Chrysostomou