Butternut Squash Coconut Curry | Healthier Steps

Butternut Squash Coconut Curry

Name: Butternut Squash Coconut Curry
Prep time: 25 min
Cook time: 45 min
Total time: 25 min
Yield: 6
Ingredients: 4 cups butternut squash peeled, deseed and dice; 1-2 tablespoon coconut oil; 1 medium onion finely chopped; 4 cloves garlic minced; 1 teaspoon fresh ginger grated; 2 tablespoons curry powder; 1/2 teaspoon paprika; 1 teaspoon dried thyme; 1 14-ounce can coconut milk; 1 cup vegetable broth or 1 vegetable bouillon plus 1 cup water; 1/4 teaspoon Cayenne pepper optional; 1 teaspoon sea salt or to taste; 2 tablespoons fresh cilantro leaves

Serves 625 mins prep45 mins cook

Butternut squash coconut curry is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.

0 servings

What you need

tsp smoked paprika

tbsp coconut oil

tsp ginger

oz coconut milk

tbsp curry powder

cup butternut squash

tsp thyme

tbsp cilantro

tsp coarse sea salt

cup vegetable broth

yellow onion

tsp cayenne

garlic

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Instructions

Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.

Cook until onion is soft, about 3 minutes.

Stir in curry powder, paprika and thyme. Cook for 1 minute.

Stir in squash, coconut milk, vegetable broth.

Bring to boil, Cover and reduce to a simmer on low heat.

Cook for 15 minutes until squash cubes are tender but not mushy.

Stir in pepper, salt and cilantro.

Delicious served with rice.

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