Butternut Squash Curry

This Butternut Squash Curry is a warm and comforting dish, perfect for a cozy dinner. The combination of spices and creamy coconut milk enhances the natural sweetness of the squash, making it a delightful vegetarian meal.

Ingredients

• Butternut squash - 300 grams, peeled and cubed
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, freshly grated
• Curry powder - 1 tablespoon
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium saucepan over medium heat.
2. Add the chopped onion, garlic, and ginger; sauté until the onion is translucent, about 5 minutes.
3. Stir in the curry powder, turmeric, and cumin; cook for 1-2 minutes until fragrant.
4. Add the cubed butternut squash to the pan, stirring to coat in the spices.
5. Pour in the vegetable broth and coconut milk, bring to a simmer, and reduce heat to low.
6. Cover and cook for 15-20 minutes, or until the butternut squash is tender.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy vision and immune function.
• High in fiber, supporting digestive health.

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