Butternut Squash Curry
Serving Size / Yield
- 2 medium butternut squashes, seeded and chopped
- 1/2 C. coconut milk
- 1 onion, cut into large chunks
- 4 garlic cloves
- 3 C. water
- 1 Tbs. vegetable oil
- 2 Tbs. curry powder
- 2 Tbs. ginger, peeled and grated
- 2 Tbs. tomato paste
- 1 tsp. crushed red-pepper flakes
Puree onion, garlic, and 1/4 C. water in a blender until smooth.
Heat oil in a large pot over medium heat. Add curry powder, onion paste, and ginger. Cook mixture, stirring often, until it darkens, about 7 minutes.
Add tomato paste, remaining water, the salt, and red-pepper flakes. Add squash, and partially cover.
Bring to a boil. Reduce heat, add coconut milk, and simmer gently until squash is tender, 12 to 15 minutes.