Butternut Squash Coconut Curry

Hibernation weather is moving quickly and what better way to prepare you than some comfort food recipes? For some, it’s melty cheeses, soul warming soups, or a rich chocolate cake, but for me it’s spicy and sweet curries that makes me feel all warm and fuzzy on the inside. Especially over rice (my inner Asian presides).

My rule for cooking is good food comes from good ingredients, and seasonal ingredients will always be peak and at its best. And boy has butternut squash had some amazing sales lately! Butternut squash also happens to fall in the category of comfort food for me, so why not but two and two together and make it a curry? Two rights can make a right.

I did decide to make this dish vegetarian, one because I love the combination of these ingredients, and two my mother is vegetarian and always asking for new recipes. Luckily, this recipe turned out so good you won’t even be missing meat. Don’t forget to grab your throw blanket and Netflix to pair with this meal!

Butternut Squash Coconut Curry

Servings: 8

Prep time: 30-40 min / Total Time: 1 hour, 30 min-2 hours

Ingredients

• 1 onion, sliced
• 3 cloves garlic, minced
• 2 Tbsp Madras Curry powder
• 1 small-med sized butternut squash, peeled,seeded and cubed
• 1 can garbanzo beans
• 1 can coconut milk
• 2 cups chicken or vegetable stock
• 3/4 cup frozen peas
• 2 cups fresh spinach

Directions

1. Heat a generous amount of olive oil in a large, deep pan or stockpot on med-high heat.

2. Add in onions and garlic and cook until onions are soft and slightly browned.

3. Add in the curry powder and stir the onions vigorously for 1 min.

4. Add in butternut squash, garbanzo beans, coconut milk and stock.

5. Add in 1 tsp salt or to taste and bring to boil.

6. Bring to a low simmer and cover. Allow it to simmer for 45-50 min, stirring occasionally. Test squash tenderness with a fork.

7. Uncover and stir in peas and spinach. Allow to cook for a few minutes. Add any salt and/or curry powder to taste if desired. Cover with lid and take off heat.

8. After cooling, serve with basil and/or cilantro and your favorite rice or bread.