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Butternut Curry

Dare we say it's perfect for fall?

Ingredients

  • 2 tbsp olive or coconut oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 Tbsp curry powder
  • 1/4 tsp cinnamon
  • 2 tsp salt
  • 2 cans 15oz each coconut milk
  • 1 butternut squash peeled and cubed
  • 2 tomatoes diced
  • 5 cups cooked rice or grain ~2.5 cups dry
  • Spices like turmeric coriander, ground ginger, cayenne, and cilantro.

Instructions

  • In a large pot, heat the olive oil over medium high heat and add onion and garlic.
  • Cook for about 5 minutes until tender.
  • Add curry, cinnamon, salt and other spices to the pot and cook for one minute.
  • Stir in coconut milk then add butternut squash and tomatoes and
  • Simmer on low heat for 20 to 25 minutes or until the squash can be easily pierced with a fork. Serve over cooked rice.
  • TIP: Try serving over cooked potato cubes, brown rice, quinoa, millet, or your favorite whole grain.

Notes

TIP: Try serving over cooked potato cubes, brown rice, quinoa, millet, or your favorite whole grain.