Butternut Squash Coconut Curry



This Butternut Squash Coconut Curry is a flavorful and comforting vegan dish that's perfect for chilly days. The combination of sweet butternut squash, creamy coconut milk, and aromatic spices creates a deliciously satisfying meal.

Ingredients:
  • 1 medium butternut squash, peeled and diced
  • 1 can 14 oz coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon coconut oil
  • 1 cup vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish optional
  • Cooked rice, for serving

Instructions:

Put coconut oil in a large pot or skillet and heat it over medium-low heat

Chop up the ginger, onion, and garlic and add them

It will take about 5 minutes of cooking until the onion is clear

Add the coriander, cumin, turmeric, and curry powder and mix them in

After two more minutes, the food should smell good

Dice the butternut squash and add it to the pot

Bring to a simmer and cook for 15 to 20 minutes, or until the squash is soft

Add the coconut milk and mix it in well

Let it cook for five more minutes

Add pepper and salt to taste

If you want, you can sprinkle fresh cilantro on top of the cooked rice before serving


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