How To Make Coconut Cashew & Butternut Squash Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup cashews
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coconut oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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Heat coconut oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté until onions are translucent.
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Add curry powder, turmeric powder, cumin powder, and salt. Stir well to combine.
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Add butternut squash and cashews. Stir to coat them with the spice mixture.
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Pour in coconut milk and bring to a simmer. Reduce heat to low and cover the pot. Let it cook for about 20-25 minutes, or until butternut squash is tender.
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Serve hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Nutrition
- Calories : 400kcal
- Total Fat : 23g
- Saturated Fat : 10g
- Sodium : 78mg
- Total Carbohydrates : 42g
- Dietary Fiber : 8g
- Sugars : 6g
- Protein : 10g
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