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Butternut Squash Coconut Curry
Butternut squash coconut curry is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.
Serves 4 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 15 Minutes
| Ingredients |
| 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 |
| Method |
| 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. |