Butternut Squash Coconut Curry

– 4 cups butternut squash, peeled, deseed and dice – 1-2 tablespoon coconut oil – Onion, finely chopped – 4 cloves garlic, minced – Fresh ginger, grated – 2 tablespoons curry powder – 1/2 teaspoon paprika – 1 teaspoon dried thyme

Ingredients:

– Coconut milk – Vegetable broth, or 1 vegetable bouillon plus water – 1/4 teaspoon Cayenne pepper, optional – 1 teaspoon sea salt, or to taste – 2 tablespoons fresh cilantro leaves

Ingredients:

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

2. Cook until onion is soft, about 3 minutes. 3. Stir in curry powder, paprika and thyme. Cook for 1 minute. 4. Stir in squash, coconut milk, vegetable broth.

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

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

7. Stir in pepper, salt and cilantro.

8. Delicious served with rice.

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