Butternut Curry
I try to eat food in season and as locally grown as possible.
But sometimes I just crave some creamy-coconut-spicy something.
I usually go for it and imagine trading maple syrup for coconuts…(and maybe if I used sunflower butter instead I could create that creamy…so many possibilities!)
This recipe is a simple vegetable curry and is a good base recipe. This version features butternut squash. In the spring you could switch the squash and chickpeas for sugar snap peas and Curry Tofu. In the summer this is great with summer squash and zucchini.
Lime juice is optional but adding a touch of acid at the end works well. You can use 1/4 tsp. apple cider vinegar or rice vinegar instead or a handful of cherry tomatoes in the summer.
I usually serve this with long grain brown rice and a side of simply cooked greens.
I hope you like it!
Butternut Curry
Prep Time: 20 minutes
Cook time: 30 minutes
Serves 4 to 6
1 Tbs. sunflower or olive oil
2 onions – diced
2 gloves garlic – minced
2 ribs celery – diced
1 medium carrot – diced
4 cups butternut squash – diced
1/2 tsp. sea salt
1 to 1 1/2 Tbs. curry powder
1 can coconut milk
1/4 cup water
3 cups chickpeas (2 cans)(or 1 recipe curried tofu or 3 cups cooked chicken)
1 Tbs. low sodium soy sauce
1/4 cup grated ginger
1 cup chopped cilantro
1/2 lime
Wash and prep all of the vegetables. Quickly rinse and drain the chickpeas.
Warm oil and sauté onions on medium heat in a large skillet.
Stir frequently and cook for 4 to 5 minutes until the onions take on some color and start to soften.
Add garlic, carrots, celery and sea salt. Stir and cook another 3 to 4 minutes.
Add squash and curry powder. Cook for a few more minutes, stirring as needed.
Add water and coconut milk to deglaze the pan. Add chickpeas. Turn heat to medium low and cover.
Simmer for 12 to 15 minutes or until the curry has thickened a little and the vegetables are tender.
Taste and adjust seasoning by adding the soy sauce and more curry powder if needed.
Finish by squeezing the juice from the ginger and 1/2 lime into the curry.
Remove from heat and mix in the cilantro.
Serve hot over rice or quinoa with a side of greens for a delicious nutritious meal!
Also makes great leftovers!
