How To Make Squash & Coconut 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, seeded, and cubed
- 1 can of coconut milk
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 thumb-size piece of ginger, grated
- 1 red bell pepper, thinly sliced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
-
In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened.
-
Add the curry powder and turmeric powder to the pot, and stir well to coat the onions and garlic.
-
Add the butternut squash and red bell pepper to the pot, and stir to combine with the spices.
-
Pour in the coconut milk and bring to a simmer. Cover the pot and let cook for about 20 minutes, or until the squash is tender.
-
Stir in the soy sauce and brown sugar, and season with salt and pepper to taste.
-
Serve the squash and coconut curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 280kcal
- Total Fat : 8g
- Saturated Fat : 6g
- Sodium : 386mg
- Total Carbohydrates : 51g
- Dietary Fiber : 9g
- Sugar : 14g
- Protein : 5g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
