Butternut Squash Curry with Coconut Milk
Warming and comforting, this vegetable curry is loaded with nutrients and comes with a velvety taste from the coconut milk - the perfect fall dish!
Servings: 3
Ingredients
- 1 half medium butternut squash peeled
- ½ cup frozen spinach defrosted
- 1 small broccoli head cut into florets
- 1 cup frozen green beans defrosted
- 1 yellow onion finely diced
- 2 garlic cloves diced
- 1 red bell pepper finely diced
- 1 tablespoon red curry paste
- 1 can diced tomatoes, with their juices (about 1 cup)
- ½ cup coconut cream
- Pinch cayenne pepper
- 2 teaspoon ground turmeric
- ¼ teaspoon salt
- 1 tablespoon coconut oil
- 1 tablespoon ginger freshly grated
- ½ can cooked cannelini beans, drained (about ½ cup)
- 2 tablespoon pumpkin seeds lightly toasted
- ½ lime, juice only
Instructions
- Cut the butternut squash into cubes.
- Heat the coconut oil into a medium soup pan, then add the onion, garlic, bell pepper, butternut squash and broccoli, and cook over medium heat for 5-7 minutes.
- Add the curry paste, turmeric and ginger, mix to combine.
- Add the green beans, cannelini beans, spinach, diced tomatoes with their juices, coconut cream and bring to boil over medium heat.
- Turn the heat to low, then simmer over low heat for 20 minutes.
- Season with salt and cayenne.
- Divide into serving bowls, garnish with pumpkin seeds, drizzle lime juice, and serve warm.