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Butternut Squash and Coconut Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A flavorful and creamy curry featuring roasted butternut squash simmered in coconut milk and fragrant spices, perfect for a cozy meal.

Ingredients

Vegetables

  • 4 cups butternut squash (peeled, deseed and dice)
  • 1-2 tablespoons coconut oil
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 2 tablespoons curry powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 14-ounce can coconut milk
  • 1 cup vegetable broth (or vegetable bouillon plus water)
  • 1/4 teaspoon Cayenne pepper (optional)
  • 1 teaspoon sea salt (or to taste)
  • 2 tablespoons fresh cilantro leaves

Instructions 

  • Heat oil in a large saucepan on medium-high. Add onion, garlic, and ginger.
  • Cook until onion is soft, about 3 minutes. Stir in spices and cook for 1 minute.
  • Add squash, coconut milk, and vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
  • Stir in cayenne, salt, and cilantro. Serve with rice.

Notes

This curry pairs beautifully with steamed rice or naan bread for a complete meal.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: vegetarian