Vegan Butternut Curry

Ingredients

• 1 butternut squash, peeled, seeded and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 ounces) coconut milk
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Directions

1. In a large pot, heat the oil over medium-high heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook, stirring constantly, for 1 minute.
4. Add the butternut squash and stir to coat with the spices. Cook for 5 minutes.
5. Add the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for 25 minutes, or until the squash is tender.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Serve over cooked basmati rice. Enjoy!

Interesting Facts

• Butternut squash is a winter squash that is very high in vitamin A and vitamin C.
• Curry powder is a blend of spices that typically includes turmeric, coriander, cumin, and chili powder.
• Vegan butternut curry is a great way to get lots of vegetables and flavor in one meal.