Vegan Butternut Squash Curry With Coconut Milk

Ingredients

• 2 tbsp vegan butter
• 1 lb butternut squash (peeled and cut into small cubed)
• 1/4 c water (or vegetable broth)
• 1/2 c green bell pepper (diced)
• 1/2 lb cauliflower (cut into small florets)
• 1 medium tomato (diced)
• 1 can (13.5 oz) coconut milk (full fat or reduced fat)
• 1/4 tsp mustard powder
• 1/4 tsp smoked paprika
• 1/2 tbsp curry powder
• 1/2 tsp cumin
• 1 tsp onion powder
• 1/4 tsp turmeric
• 1/8 tsp Cayenne pepper
• 2 tbsp Tamari (or soy sauce)
• 2 tsp arrowroot starch
• 2 tbsp fresh cilantro (chopped)

Instructions

1. 1

   Start off by washing and peeling your squash

2. 2

   Cut the squash in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.

3. 3

   --- Brown the squash ---

4. 4

   Heat a large pan or pot (I used a Dutch Oven) over medium heat. Melt butter, add cubed butternut squash and brown it on the sides, about 3-5 minutes.

5. 5

   --- Cook the squash ---

6. 6

   Pour in water (or vegetable broth), cover the pan with a lid and, reduce the heat to low and steam butternut squash for 10-15 minutes until squash is tender but still has a little resistance.

7. 7

   --- Cook the remaining veggies ---

8. 8

   If there's any water, cover the pan with a lid and carefully drain the water. Increase the heat to medium, stir in some more vegan butter, add bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 more minutes until cauliflower is tender.

9. 9

   --- Stir in spices ---

10. 10

    Add coconut milk, spices, Tamari and bring the sauce to a simmer. Cook until butternut squash is completely tender.

11. 11

    --- Dilute the arrowroot starch ---

12. 12

    In a small bowl dilute arrowroot starch and 3 tablespoon of water. Add the mixture to a pan and cook for a few minutes until it thickens.

13. 13

    --- Finish ---

14. 14

    Sprinkle the curry with some fresh cilantro or parsley and serve.