Description
A creamy and flavorful vegan butternut squash curry that combines sweet and spicy aromas for a comforting meal.
Ingredients
Scale
- 1 Butternut Squash, peeled and diced
- 400 ml Coconut Milk
- 1 Onion, diced
- 2 Garlic Cloves, chopped
- 1 piece Ginger, grated
- 1 tsp Curry Powder
- 1 tsp Cumin
- Salt and Pepper to taste
- Fresh Cilantro for garnish
- 2 tbsp Vegetable Oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Add the chopped garlic and grated ginger, and sauté for about one minute until fragrant.
- Incorporate the diced butternut squash and mix well. Sauté for about 3 minutes.
- Sprinkle the curry powder and cumin over the mixture and stir well to combine the spices.
- Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and let the curry simmer for 15-20 minutes until the squash is tender.
- Season the curry with salt and pepper to enhance the flavors.
- Garnish with fresh cilantro and serve warm over rice or with flatbread.
Notes
For added texture, puree some of the squash cubes after cooking and leave some whole. This curry can be made a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg