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Tonight’s dinner is perfect for fighting the chill of Fall. We used all sorts of beautiful veggies for this seasonal curry, all of which came from Applefield farm. The veggies were roasted separately to perfection, and then combined in a velvety curry sauce made with ginger, garlic, saffron, and our secret spice mix. Don’t sleep on the cauliflower! We slathered it up with greek yogurt mixed with sumac and dill, roasted it in a high oven, and drizzled golden raisin caramel sauce on top. Yum! We don’t have a tandoor oven at Weco, and you probably don’t either, but the naan will be delicious toasted up with that aromatic garlic butter on top (made with scallions, cilantro, dill and garlic). What are you waiting for! Get in there.
For the curry:
Simple. Just warm the curry up in a pot on the stove over medium heat until it’s nice and steamy! Don’t forget to stir 🙂
For the jasmine rice:
Honestly, rice is best if reheated in the microwave. However, if you’re like me (and don’t have a microwave), you can just warm it in a hot saute pan with a splash or two of water to steam it out.
For the cauliflower:
Broil the cauliflower on low heat until it’s nice and toasty! Or, the microwave works too.
For the naan:
The naan is best if toasted so the outside gets crunchy, and the inside nice and soft. You can do this in a toaster oven, or under the broiler with the cauliflower. Don’t forget to spread the garlic butter on there!
Now that everything is ready, make yourself a bowl!
Start with some jasmine rice and cauliflower, and jam a piece of naan in there to soak up the sauce. Then, ladle the squash curry all over everything! Sit back, relax, and enjoy some soul-warming curry.