Curry with Butternut Squash

Ingredients

2 T coconut oil or vegetable oil

1 large onion, diced

4 cloves garlic, minced

1 T fresh ginger, grated

1 medium butternut squash, peeled and cut into 1-inch cubes

1 can (14 oz) coconut milk

1 can (14 oz) crushed tomatoes

1 cup vegetable or chicken stock

1 can (14 oz) chickpeas, drained — optional but good

2 T curry powder

1 tsp cumin

1 tsp turmeric

1/2 tsp coriander

1/2 tsp cayenne, or more to taste

Salt to taste

Fresh cilantro, lime wedges, and yogurt for serving

Basmati rice or naan for serving

Preparation

This is a one-pot situation. Start to finish in under an hour.

Heat oil in a large pot or Dutch oven over medium heat. Sauté onion until soft and starting to caramelize, about 8 minutes. Add garlic and ginger and cook for another minute until fragrant.

Add all the spices and stir constantly for 30 seconds — you're blooming them in the oil and it makes a real difference. Don't walk away.

Add squash and toss to coat in the spice mixture. Pour in coconut milk, tomatoes, and stock. Stir everything together and bring to a simmer.

Cook uncovered for 25 to 30 minutes until the squash is completely tender and the sauce has thickened. Add chickpeas in the last 10 minutes if using. Taste and adjust salt and cayenne.

Serve over basmati rice or with naan. Top with fresh cilantro, a squeeze of lime, and a dollop of yogurt to cool things down.