Butternut Squash and Coconut Curry

Ingredients

• 4 cups butternut squash (peeled, deseed and dice)
• 1-2 tablespoon coconut oil
• 1 medium onion (finely chopped)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 tablespoons curry powder
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• 1 14- ounce can coconut milk
• 1 cup vegetable broth (or 1 vegetable bouillon plus 1 cup water)
• 1/4 teaspoon Cayenne pepper (optional)
• 1 teaspoon sea salt (or to taste)
• 2 tablespoons fresh cilantro leaves

Instructions

1. 1

   Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.

2. 2

   Cook until onion is soft, about 3 minutes.

3. 3

   Stir in curry powder, paprika and thyme. Cook for 1 minute.

4. 4

   Stir in squash, coconut milk, vegetable broth.

5. 5

   Bring to boil, Cover and reduce to a simmer on low heat.

6. 6

   Cook for 15 minutes until squash cubes are tender but not mushy.

7. 7

   Stir in pepper, salt and cilantro.

8. 8

   Delicious served with rice.