#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
butternutsquashcurry 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

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