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

1. Heat oil in a large saucepan on medium-high

2. Add the onion, garlic and ginger.

3. Cook until the onion is soft, about 3 minutes.

4. Stir in the curry powder, paprika and thyme. Cook for 1 minute.

5. Stir in squash, protein choice, coconut milk and vegetable broth.

6. Bring to boil, Cover and reduce to a simmer on low heat.

7. Cook for 15 minutes until squash cubes are tender but not mushy.

8. Stir in pepper, salt and coriander

9. Serve with rice

10. Enjoy!