Squash Curry
This comforting butternut squash curry comes together fast for an easy weeknight meal. It's vegetarian, gluten-free, and full of flavor.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion
- 3 cloves garlic
- 1-inch piece fresh ginger
- 1 medium butternut squash (about 700 grams)
- 0.75 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 1 (400 ml) can full-fat coconut milk
- 0.5 cup vegetable broth
- 1 tablespoon honey
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
- Peel and finely chop 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and grate 1-inch piece fresh ginger.
- Wash 1 medium butternut squash. Carefully peel the squash, then cut it in half and scoop out the seeds and fibrous parts. Cut the squash into 1-inch cubes.
- Heat 1 tablespoon coconut oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped 1 medium onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
- Add the finely chopped 3 cloves garlic and grated 1-inch piece fresh ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
- Stir in 0.75 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon garam masala, and 0.25 teaspoon cayenne pepper. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
- Add the 1-inch cubed butternut squash to the pot and stir to coat it evenly with the spices.
- Pour in 1 (400 ml) can full-fat coconut milk and 0.5 cup vegetable broth. Stir in 1 tablespoon honey, 0.75 teaspoon salt, and 0.25 teaspoon black pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
- While the curry cooks, wash and roughly chop 0.25 cup fresh cilantro.
- Remove the curry from the heat. Stir in the chopped 0.25 cup fresh cilantro. Taste and adjust seasonings if needed.
- Serve hot, optionally with cooked rice or naan bread.