Easy Butternut Squash Curry

In this easy and creamy butternut squash curry, cubes of succulent squash bathe in an Indian-inspired, beautifully spiced coconut curry sauce. The curry recipe needs just one pot, 30 minutes, and mostly pantry ingredients.

INGREDIENTS ▢1 tbsp coconut oil 1 tsp mustard seeds ▢4 tbsp cilantro (divided) ▢1 tbsp ginger garlic paste ▢1 tsp cayenne ▢½ tsp turmeric ▢1 tbsp ground coriander ▢1 tsp ground cumin ▢20 oz butternut squash ▢14 oz full fat coconut milk ▢2 teaspoons garam masala ▢2 medium tomatoes ▢Salt to taste

INSTRUCTIONS – Heat oil. Sputter mustard seeds and add onions. Saute. – Add 2 tbsp cilantro and ginger garlic paste. Next add turmeric, cayenne, coriander and cumin. – Stir in butternut squash, add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes. – Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Add garam masala and mix. Finally, stir in tomatoes. – Simmer for a couple of minutes, turn off heat and sprinkle more cilantro.

SERVE HOT WITH RICE OR ROTI.

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