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Butternut Squash and Coconut Curry

Butternut Squash and Coconut Curry: Cozy Vegan Delight

This Butternut Squash and Coconut Curry is a warming vegan dish that perfectly blends flavors and can be prepared in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 medium Butternut Squash diced
  • 2 tablespoons Coconut Oil or olive oil
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
Spices
  • 2 tablespoons Curry Powder mild or medium
  • 1 teaspoon Paprika smoked paprika optional
  • 1 teaspoon Dried Thyme fresh thyme optional
  • 1/4 teaspoon Cayenne Pepper optional
Creamy Sauce
  • 1 can Coconut Milk
  • 1 cup Vegetable Broth
To Finish
  • 1 teaspoon Sea Salt to taste
  • 1/4 cup Fresh Cilantro Leaves for garnish

Equipment

  • large saucepan

Method
 

Cooking Steps
  1. Heat the coconut oil in a large saucepan over medium-high heat for 1-2 minutes. Add the chopped onion and sauté for 3 minutes until translucent.
  2. Add minced garlic and grated ginger; cook for an additional minute until fragrant.
  3. Stir in curry powder, paprika, and dried thyme; cook for about 1 minute until fragrant.
  4. Add diced butternut squash, coconut milk, and vegetable broth. Stir to combine and bring to a gentle boil.
  5. Cover and simmer for 15 minutes until the squash is tender but not mushy.
  6. Stir in cayenne pepper and sea salt to taste. Adjust flavors as needed.
  7. Garnish with fresh cilantro before serving and enjoy over rice or quinoa.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 6000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 3 months.

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