Here it is–recipe number one! I whipped this one up tonight using the rest of my butternut squash from my Thanksgiving main event, gnocchi with butternut squash and vegan chevre (recipe to come).
Forgive the bad picture–I’m still getting the hang of things and ain’t got a fancy camera yet.
Anyhoo, here we go!
Butternut squash curry
- 1 medium yellow onion, chopped
- 2 cups butternut squash, cut into 1/2 inch cubes
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1 cup vegetable broth
- 1/2 can full fat coconut milk
- 1 cup baby spinach, tightly packed
- salt to taste
- In a 4-quart saucepan or larger, sauté onions on medium heat for 3-5 minutes or until translucent, adding water a tablespoon or so at a time to keep the onions from sticking to the pan.
- Add the squash and a bit more water (no more than 1/4 cup) and cover, stirring occasionally, for 5-8 minutes or until squash is just tender.
- Uncover and add the garlic, ginger, curry, turmeric, coriander, and cumin, then continue cooking 1-2 minutes or until garlic is fragrant.
- Add the broth and coconut milk and cover again. Reduce heat to low and simmer for 15 minutes or until squash is soft.
- Once the squash is tender, stir in the spinach until just wilted. Remove from heat, salt, and serve. I recommend serving over rice with a wedge of lime and a bit of Sriracha or cilantro.