Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons sea salt or to taste
  • 2 15- ounce cans light coconut milk
  • 1 medium butternut squash,peeled and cut into 1-inch cubes
  • 2 plum tomatoes, cut into 16ths
  • 1/3 cup chopped cilantro
  • 4-6 cups cooked brown rice or quinoa, for serving

Instruction

  • Heat olive oil in dutch oven or stock pot over medium-low heat. Add in the onion and garlic and cook until tender (approximately 5 minutes).
  • Add the curry powder, coriander, turmeric, cinnamon, ginger, cayenne pepper, and salt to the pot.
  • Pour in the coconut milk and whisk to distribute the spices.
  • Add in the butternut squash and tomatoes and simmer on low for 20-25 minutes or until the butternut squash is fork-tender.
  • Stir in the chopped cilantro with about 5 minutes left of simmering time.
  • To increase the thickness, I recommend transferring two ladles of the mixture to a blender, blending for 10-15 seconds and returning the blended mixture to the pot.
  • Ladle the mixture over heaps of brown rice and serve.