Butternut squash curry
Family friendly, quick, easy, nutritious, tried and tested.
-4 cups butternut squash, peeled, deseed and dice
-Choice of protein (tempeh, tofu, chickpea...)
-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 coriander leaves
Heat oil in a large saucepan on medium-high
Add the onion, garlic and ginger.
Cook until the onion is soft, about 3 minutes.
Stir in the curry powder, paprika and thyme. Cook for 1 minute.
Stir in squash, protein choice, coconut milk and 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 coriander
Serve with rice