simple butternut squash coconut curry
A simplified riff on butter chicken suitable for vegetarians. Cozy, creamy, and spicy, just as all curries should be.
Ingredients
- 1 small yellow onion, diced
- 3 cups butternut squash, cubed
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/3 cup tomato paste
- 4 tbsp salted butter
- 1 can full-fat coconut milk
- 1/2 cup apple cider
- 1/2 cup fresh cilantro, chopped
- steamed rice, naan, and extra cilantro, for serving
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium. Stir in the onion and butternut squash. Cook, stirring occasionally, for 5 minutes, until the onion is transparent and the squash softens slightly.
- Stir in the garlic, ginger, curry powder, turmeric, cumin, coriander, and cinnamon. Toast for 3-4 minutes until very fragrant. Stir in the tomato paste.
- Toss in the butter and swirl into the squash, then pour in the coconut milk and apple cider. Season with salt and pepper. Bring to a simmer and heat uncovered for about 10 minutes until slightly thickened. Remove from heat and stir in the cilantro.
- Divide among steaming bowls of rice. Serve with naan and extra cilantro, as desired.
Notes
*To substitute coconut milk: Use an equal amount of heavy cream or half and half (about 1 1/2 cups).
*To substitute apple cider: Use an equal amount of vegetable broth, or water.