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Butternut Squash Coconut Curry

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Butternut Squash Coconut Curry

To serve 6 to 8

 

1 Tbs. coconut oil

2 medium size butternut squash, peeled, seeded, and cut into 1” wedges

1 teaspoon, finely chopped fresh ginger root

1 teaspoon finely chopped garlic

1 onion, sliced into crescent moons

1 cup finely chopped potatoes

2 cayenne peppers

1 long Jamaican green pepper

1 teaspoons salt

2 teaspoon ginger powder

½ t. coriander

2 t. cardamom

2 t. cumin

½ t. turmeric

½ t. Garam Masala

1 Tbs. fresh coriander (cilantro) plus more for garnish

1 can coconut milk

¼ t. cayenne pepper (optional for spiciness)

 

  1. In a heavy stainless steel pot, sauté the onions in coconut oil with the fresh garlic and ginger for a few minutes.
  2. Add the butternut squash, peppers, potatoes and all of the spices, except the Garam Masala, and cook for 3 more minutes.
  3. Then add the water, bring to a boil, and reduce the heat to a simmer. Stir well and cover. Let the pot simmer for about 10 minutes, stirring occasionally, not letting the bottom stick.
  4. Add the coconut milk, Garam Masala and fresh coriander, and cook for 5 more minutes.
  5. Taste and adjust spices to your liking.
  6. Garnish with more fresh coriander
  7. Serve with Basmati Rice or Rice Noodles

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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