Butternut Squash Curry

I’ve mentioned my “2020 quarantine garden” before, and how it has thrived on the constant attention from someone who has no where to go and nothing else to do 🤣! The butternut squash has been no exception in this loving environment. It has jumped outside the planter box and traveled about 15 feet in several directions. Last count was 18 squash to harvest, all off of one plant. I am adding this garden event to this list of things to be grateful for in 2020!! (working hard to build that list up!)

INGREDIENTS -

4 cups cubed butternut squash
1 1/2 Tbsp coconut oil
2 cups diced onion
4 cloves garlic, minced
1 tsp fresh ginger, grated
2 Tbsp curry powder
1/2 tsp paprika
1 tsp dried thyme
1 14 ounce can coconut milk
1 cup vegetable broth
1/4 tsp cayenne pepper (optional)
1 tsp sea salt
2 Tbsp cilantro, chopped, plus extra for topping

Heat the coconut oil in a large saucepan, a dutch oven is perfect! Add onion, garlic, and ginger, then cook until onion is soft, about 5-7 minutes. Stir in curry powder, paprika, and thyme, and cook for 1 minute. Stir in squash, coconut milk and vegetable broth. Bring to a boil, cover, and reduce to simmer on low heat.

Simmer for about 15 minutes, or until squash cubes are tender. Stir in cayenne, salt, and cilantro.

Serve over rice or cauliflower rice and top with cilantro leaves. Add a side salad and your dinner is perfect, all plant based, healthy, tasty, and pretty easy too!

I have also experimented with a curry paste instead of curry powder, along with trying different curry powders. Each one provided a different flavor profile that makes it fun to play with this recipe. For me, about a teaspoon of curry paste is plenty, I’m pretty wimpy on my spicy levels. And, I may have been known to add some shredded chicken to this also. Oh the places you can go!

How simple was that? Enjoy!