Butternut Squash and Coconut Curry
Butternut Squash and Coconut Curry is one of the easiest, quickest, and most flavorful dishes that you can prepare in under 30 minutes.
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Servings: 6 servings
Calories: 245kcal
Ingredients
- 4 cups butternut squash peeled, deseed and dice
- 1-2 tablespoon coconut oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 14- ounce can coconut milk
- 1 cup vegetable broth or 1 vegetable bouillon plus 1 cup water
- 1/4 teaspoon Cayenne pepper optional
- 1 teaspoon sea salt or to taste
- 2 tablespoons fresh cilantro leaves
Instructions
- 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 but not mushy.
- Stir in pepper, salt and cilantro.
- Delicious served with rice.
Nutrition
Calories: 245kcal | Carbohydrates: 19g | Protein: 3g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 561mg | Potassium: 590mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10157IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 3mg