You’re going to love this coconut curry with butternut squash! Contrary to popular belief, it’s not all sugar and sweets in our house during the week! I try to make (or we order) small, healthy dinners. I look for easy, delicious recipes usually without a lot of dairy and lower in carbohydrates. I also have a mild obsession with coconut curry. I absolutely love the stuff! Last week I got the urge to make my own, something I’ve never done before. I was a little nervous because making curry seems intimidating, but as soon as I started experimenting I realized how incredibly easy it is. A bonus with this recipe is that it only uses ONE pan… my love for one pan dishes runs deep! The curry has the perfect amount of spice and the butternut squash gives it a sweet, nutty flavor. This recipe can actually be vegan if you swap out the chicken broth with vegetable broth. There is no dairy, only carbs from the squash and a good amount of protein from the tofu. I can’t wait to make it again this week!
Coconut Curry with Butternut Squash
1 medium butternut squash, peeled and cut into cubes
2 Tablespoons vegetable oil
1 yellow onion thinly sliced
3 garlic cloves
1 yellow chili pepper, deseeded and chopped
2 tablespoons curry powder
1 can coconut milk
1 cup low sodium chicken broth
1 package extra firm tofu, cut into large chunks
1 teapoon salt (or more if desired)
Prepare the vegetables and garlic by slicing the onions and chopping the butternut squash, garlic and chili pepper.
Heat the oil in a large saucepan over medium-low heat. Add in the sliced onions and cook for about 10 minutes. Add the garlic and chopped chili. Cook for another few minutes.
Stir in the curry powder and add the butternut squash and tofu.
Add the coconut milk, chicken broth and salt. Bring to a boil, then to a simmer. Cover and cook for 20-25 minutes until the butternut squash is cooked thoroughly. Get your curry on!