#skinnyrecipe Butternut Squash Coconut Curry

Butternut squash – it’s not just for soup anymore. This recipe is hearty, healthy, vegan, and delicious. Ingredients:

• 1 medium butternut squash, chopped into 1” cubes
• 1 medium onion, chopped
• 4 garlic gloves, minced
• 1 jalapeño, chopped
• 1 tsp. grated fresh ginger
• 1 can coconut milk
• 1 cup water or vegetable stock
• 1 tbsp. olive oil
• 2 tsp. curry paste
• 1 tsp. cumin
• 2 tsp. coriander
• ½ tsp. fennel
• ½ tsp. turmeric
• ½ tsp. cayenne pepper
• dash of sea salt

Directions:

1. In a large pot heat the oil at medium heat, then add onions, garlic, and ginger. After a minute or two, add in the spices and jalapeño, and stir frequently, cooking for 2-3 minutes.
2. Add in the squash, coconut milk, curry paste, and water, and bring to a boil. Lower the heat and simmer for 45 minutes. For a thicker curry, you can mash some of the squash as it softens. Enjoy!

Tastes great on its own, or served over rice or naan.   Featured Image Source: http://sonikskitchen.com