Butternut Squash and Coconut Curry
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.