Butternut Squash Curry
Serves 4 to 5
1 butternut squash (peeled, seeded and cut into chunks)
3 tbsp olive oil
1 cup diced onion
4 cloves garlic, minced
3 tbsp curry powder*
1 1/2 cups low sodium vegetable broth
1 cup low fat coconut milk
4 -5 jalepenos, sliced (optional)
1/2 cup green onions, chopped
1. Place a large dutch oven or other deep pot over medium heat and add the olive oil, followed by onion, garlic, and half of the jalepenos. Cook for about five minutes until the vegetables soften. Stir often to prevent burning. Add the curry powder, stir to combine, and cook for an additional minute.
2. Add the chunks of butternut squash and turn to coat thoroughly with curry mixture. Add the vegetable broth and coconut milk, cover and cook for 20 to 30 minutes until the squash is soft but not mushy and the broth and coconut milk have made a thick sauce. Top with any leftover jalepenos and the green onions before serving.
*I use a curry powder blend common to the Caribbean, called Madras Curry. Other curry powders can also be used, such as the yellow curry blend sold in most spice or grocery stores.