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Butternut Squash Coconut Curry

Vegan safe Vegetarian

Carbon Rating A

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.

Stir in pepper, salt and cilantro.

600 g Butternut Squash, peeled, deseeded and diced

1 tbsp Coconut Oil

1 Onion, finely chopped

4 Garlic Cloves, finely chopped

1 tsp Ginger, grated

2 tbsp Curry Powder

1 tsp Paprika

1 tsp Thyme

½ lt Coconut Milk

½ lt Vegetable Broth

½ tsp Cayenne Pepper

1 tsp Sea Salt

2 tbsp Coriander Leaves