30-Minute Squash and Coconut Curry
Yield 2 large servings
Ingredients
- 4 cups winter squash (acorn, butternut, honeynut etc.) peeled and cubed
- 2-3 cloves fresh garlic, crushed
- 1 tablespoon minced ginger or 1 teaspoon ginger powder
- 2 teaspoons good-quality olive oil
- ½ teaspoon each curry powder and chili powder
- ¾ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ½ (15-oz) can light coconut milk
- 1-2 tablespoons red curry paste or chili garlic paste
- 2 tablespoons creamy peanut butter
- 1 teaspoon honey
- 1 (14.5-oz) can fire-roasted or chili and lime diced tomatoes
- 2 cups cooked brown rice
- 2-3 tablespoons chopped fresh cilantro for garnish
- Juice of ½ fresh orange or lime
- 2 tablespoons toasted nuts (any kind)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger or ginger powder. Saute for 2-3 minutes, until soft and fragrant.
- Sprinkle the dry seasonings (curry powder, chili powder, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry paste or chili garlic sauce, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Taste and season with a little salt and pepper if necessary.
- Remove from heat and let stand for 10 minutes (the sauce will thicken).
- Add the rice to the skillet and mix well or serve the curry over mounds of cooked rice.
- Right before serving, add a squeeze of fresh orange or lime juice, then top with chopped cilantro and toasted nuts.
Recipe by Empty Nest Eats at https://emptynesteats.com/squash-and-coconut-curry/