Butternut Squash Curry Recipe

 

Butternut Squash Curry Recipe

Yields: 4 servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

 * 1 tablespoon olive oil

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 1 inch ginger, grated

 * 1 teaspoon ground cumin

 * 1 teaspoon ground coriander

 * 1/2 teaspoon turmeric

 * 1/4 teaspoon red pepper flakes (optional)

 * 1 (14.5 ounce) can diced tomatoes, undrained

 * 1 (15 ounce) can coconut milk

 * 1 butternut squash, peeled, seeded, and cubed

 * Salt and pepper to taste

 * Fresh cilantro, chopped, for garnish

Instructions:

 * Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat.

 * Sauté the aromatics: Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.

 * Add spices: Stir in the cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute more.

 * Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk. Bring to a simmer.

 * Add butternut squash: Add the cubed butternut squash to the pot. Season with salt and pepper.

 * Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender.

 * Serve: Garnish with fresh cilantro and serve hot.

Tips:

 * For a richer flavor, add a tablespoon of curry powder to the spices.

 * You can add other vegetables to the curry, such as carrots, sweet potatoes, or chickpeas.

 * Serve the curry over rice or with naan bread.

Here's a visual guide to help you:

Enjoy your delicious and healthy butternut squash curry!