I don’t know about you, but cold weather always makes me crave comfort foods that come in a bowl, like soup, stew, chili and curry. We just love having a hearty bowl of something for dinner as we sit by a roaring fire. This recipe marries a butternut squash into a creamy, vegan coconut curry perfect for fireside dinners on a cold winter weather evening.
When it comes to making a curry, I tend to like coconut-based sauces best. In addition to using coconut milk, I sauté the vegetables in coconut oil to heighten the coconut flavor. With coconut milk as the base, I went straight for a small butternut squash sitting on my counter. It’s dense yet its tender texture and sweet, nutty flavor seems to lend itself perfectly to stewed and saucy comfort food dishes. I used dried thyme, which, as it turns out, is often used in Jamaican curry dishes. And lastly, instead of rice, I served this creamy curry over quinoa. As a bonus,
it gave the dish a nice plant-based protein boost.
Butternut Squash Coconut Curry
Makes 6 servings
- 2 tablespoons virgin coconut oil
- 1 small onion, diced
- 3 garlic cloves, diced
- 1 teaspoon fresh grated ginger
- 2 tablespoons curry powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 4 cups butternut squash, peeled, deseeded and diced
- one 14-ounce can coconut milk
- 1/2 cup vegetable broth
- Salt, to taste
- Heat the coconut oil over medium heat. Sauté the onion, garlic and ginger until the onion is translucent.
- Stir in the curry powder, paprika, cayenne and thyme. Sauté for about 1 minute.
- Stir in the squash, coconut milk and vegetable broth.
- Bring to a boil. Cover and reduce heat to low.
- Let simmer for 20-30 minutes until squash is fork tender.
- Season with salt to taste.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.