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Butternut Squash Coconut Curry

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A delightful vegan and gluten-free curry with butternut squash and coconut milk, perfect for cozy evenings and gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can coconut milk
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt to taste
  • Vegetable oil for cooking
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add curry powder, turmeric, and cumin; cook for 1-2 minutes to release the spices’ aromas.
  4. Add the diced butternut squash and stir to coat with the spices.
  5. Pour in the coconut milk and bring to a simmer.
  6. Cook for about 20 minutes, stirring occasionally, until the squash is tender.
  7. Season with salt to taste.
  8. Serve hot over rice or with naan, garnished with fresh cilantro if desired.

Notes

For added texture, consider topping with toasted coconut or adding chickpeas for extra protein.

Nutrition

Find it online: https://delishrecipezbylucy.com/creamy-butternut-squash-coconut-curry/

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