Quick Coconut Butternut Squash Curry


I adapted this recipe from Choosing Chia’s slow cooker recipe on pumpkin curry. You could use a slow cooker, but it you are me that would mean finding it in my basement. And if you know me, you know that my basement is a nightmare so that’s out. Plus I have no time for a slow cooker in life. I used butternut squash because I had it chopped up already. Feel free to substitute it with pumpkin if you prefer.



Ingredients

· 2 Tablespoons of canola oil

· ½ of a mediumish size onion chopped (I used red because I was out of yellow; yellow might be better)

· 4 minced garlic cloves

· 1 ¼ cup of vegetable broth

· 1 can of full-fat coconut milk

· 1 Tablespoon red curry paste (it’s not spicy I swear)

· 1 ½ Tablespoons of coconut aminos (you could use soy sauce; I only avoid it due to allergies)

· 1 Tablespoon organic sugar

· 2 cups or so of largely chopped up butternut squash

· 4 semi slim sweet potatoes chopped up into bite size

· 1 can of chickpeas, rinsed and drained

· 1 cup of chopped collard greens (side bar here: if you really hate collard greens lets discuss why? Were you traumatized by a collard green early in life? Okay, if the answer is yes sub it out for spinach.

· ¾ cup coarsely chopped roasted peanuts

· 1 cup of loosely chopped cilantro

· Basmati rice – make according to package directions


Method

· Heat the oil in a medium size stock pot and sauté the onions until soft on medium-low for about 4 minutes. Add in the garlic and sauté another few minutes.

· Add in the vegetable broth, coconut milk, red curry paste, coconut aminos, and sugar. Let the flavors come together, cooking on medium for a few minutes.

· Add in the butternut squash, potatoes, and chickpeas. Bring the mixture to a boil and let boil for about 10 minutes or until the vegetables are soft.

· Lower the heat to medium and add in the collard greens, cooking for a few minutes until wilted down.

· Remove from heat and stir in the cilantro and peanuts.

· Serve over the basmati rice.


Enjoy! This was SO good and easy to make.

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