Butternut Squash Coconut Curry

This Butternut Squash Coconut Curry is a comforting and flavorful vegetarian dish that is perfect for cold winter nights. Made with tender butternut squash, fragrant spices, creamy coconut milk, and fresh herbs, this curry is hearty, satisfying, and packed with nutrients. It is an easy one-pot recipe that can be served with steamed rice or naan bread. With its vibrant colors and rich flavors, this curry is sure to impress your family and friends. Give it a try and enjoy a taste of India in the comfort of your own home.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Directions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, turmeric, and paprika. Stir well to coat the onions and spices.
5. Add the cubed butternut squash to the pot and stir to combine with the spices.
6. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
7. Cover the pot and let the curry simmer for about 25-30 minutes, or until the butternut squash is tender.
8. Stir in the soy sauce, lime juice, and brown sugar. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

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