Squash Curry

Ingredients

Fresh cilantro

1/2 cup, chopped, plus extra for garnish

Lime juice

2 tablespoons

Vegetable broth

2 cups

Coconut milk

1 can (13.5 ounces)

Salt

1 teaspoon, or to taste

Cayenne pepper

1/4 teaspoon

Turmeric

1 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Curry powder

2 tablespoons

Ginger

1 tablespoon, freshly grated

Garlic

3 cloves, minced

Onion

1 large, diced

Coconut oil

2 tablespoons

Butternut squash

1 medium, peeled and diced

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, and freshly grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the curry powder, cumin, coriander, turmeric, cayenne pepper, and salt, ensuring the onion mixture is well-coated with the spices.
4. Add the diced butternut squash to the pot, stirring occasionally for about 5 minutes.
5. Pour in the coconut milk and vegetable broth. Increase heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
7. Finally, stir in the lime juice and chopped fresh cilantro. Adjust the seasonings if necessary.
8. Serve this delicious Squash Curry over steamed basmati rice or with warm naan bread. Garnish with additional fresh cilantro for a burst of freshness.