1/2 onion, diced
2 cloves garlic, minced
1/2 tsp. cumin
1 1/2 tsp. garam masala
1 tbsp. Epicure's Mango Curry Dip Mix
1 c. coconut milk
4-6 c. chicken broth (use 1 c. water + 1 1/2 tsp. Epicure's Chicken Bouillon)
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 c. whipping cream
Epicure's Chili Garlic Sea Salt, to taste
Heat a bit of oil in a large pot, and sauté onions till they are soft. Add garlic and spices and cook for 1-2 minutes. Add coconut milk and chicken broth, and add chopped squash and sweet potato. Bring to a boil and then simmer until vegetables are soft. Stir in whipping cream. Purée before serving, and season with salt if necessary. Fresh cilantro is also nice on top as a garnish.
About Me
- Kathy Blais
- Need some kitchen inspiration? Try one of my recipes, or contact me to host your own Epicure Cooking Class. I've been an Independent Epicure Consultant since 2006 and I love sharing recipe ideas for these great products. Use the links at the side to sign up for my customer newsletter or to place an order online.
Wednesday, August 20, 2014
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment