Every home has its own curry recipe. The below spices add rich favors to a butternut squash.
2 organic butternut squashes, cut into bite-size chunks
Serves 4
Preheat the oven to 400F (200C)
3 tsp. (15 g) curry powder
1 tsp. (5 g) each: cayenne pepper, ground coriander, ground cinnamon, brown rice miso paste, and sugar
2 tsp. (10 g) ground turmeric
1 Tbs. (15 ml) each: olive oil and coconut oil
1 organic red onion, minced
minced organic garlic cloves
optional: 1 chopped red chile
1 can (14 ounces/400 ml) organic coconut milk
2 Tbs. (30 g) organic tomato paste
juice of 1 organic lime
garnish with leaves of:
- spinach
- cilantro, or
- parsley
cooked rice
1. Place the squash in a baking pan.
2. Sprinkle with 2 tsp. (10 g) curry powder and 1 tsp. (5 g) turmeric; all the coriander, cinnamon, and cayenne pepper.
3. Drizzle olive oil over them.
4. Stir in the squash.
5. Roast for 30 minutes until golden brown.
6. Melt the coconut oil in a saucepan over medium heat.
7. Stir in the onions and garlic. fry until soft, about 5 minutes or longer.
8. Add the optional chili, the miso, rest of the curry powder, turmeric, and sugar.
9. Let it fry for a minute or so before adding the coconut milk and tomato paste.
10. Bring to a boil, then down to simmer for 10-15 minutes.
11. Stir the squash into the pan, cook another 15 minutes, until the sauce is thick.
12. Stir in the lime juice.
13. Garnish and serve with rice
