A couple months ago, my friend made me a butternut squash curry and it was awesome. I begged her for the recipe, and well, she still hasn’t given it to me (just because she’s busy, not because she’s refusing to)…so I decided I’d go ahead and make my own, using hers as an inspiration. This vegetarian/vegan curry is warming and sweet, and just what you need on a cool winter day.
Butternut Squash Curry
Serves 6-8
Prep Time: 2 mins
Cook Time: 25-30 mins
Ingredients:
2 lbs cubed butternut squash
2 cups cherry tomatoes, halved
1 can coconut cream (13.5 oz)
1 tbsp ghee (vegetarian option) or vegan butter or olive oil (vegan option)
1 1/2 tbsp curry powder
1 bag chopped frozen kale (8 oz) or 2 cups chopped fresh kale (any variety)
Directions:
Chop onions into slices or diced, depending on your preference. Add ghee or vegan butter to a large skillet or saute pan, and add the onions. Cook until slightly browned/caramelized. Add the butternut squash (I bought pre-cubed squash, but you could also cut up your own) and tomatoes and saute for 3-4 mins. Add the coconut cream and curry powder, and then saute for about 15 mins, until the squash is fork tender and the tomatoes have split apart and started to meld into the sauce. Add the kale and cook until warmed through, about 3-4 minutes. If using fresh kale, you may need to cook it a little longer, so add when the squash is more al dente.
Serve by itself, or over cooked quinoa or rice.
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