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Seasonal Squash Curry

This seasonal squash curry is a cozy, flavorful dish perfect for the cooler months. Simmered with creamy coconut milk, fresh ginger, and warming spices, this curry is both comforting and nutritious. Serve it over rice for a satisfying meal.

Ingredients (for 4 servings):

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 ½ lbs autumn squash (butternut, acorn, or kabocha), peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp lime juice
• 2 cups cooked rice (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté for 3-4 min. until soft.
2. Stir in the garlic and grated ginger, cooking for another 1-2 min. until fragrant.
3. Add the cubed squash, curry powder, cumin, turmeric, salt, and pepper. Stir to coat the squash in the spices.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 15-20 min. until the squash is tender.
5. Stir in the lime juice and adjust seasoning if needed.
6. Serve the curry over rice, garnished with fresh cilantro.