Eat Veggies, save the planet


Creole Butternut Squash Curry, vegan
November 15, 2011, 1:57 am
Filed under: recipes

When you have over 20 butternut squashes on your counter you have to get creative. I made this curry for a potluck and it was well received. I used my microplane to grate the garlic and ginger. This way I didn’t need to peel them.

  • 3 TBSP olive oil
  •  2 onions, diced
  • 5 garlic cloves, grated
  • 1 inch root of ginger, peeled and grated.
  • 2 large or 3 small butternut squash, peeled and cubed
  • large handful of flat leaf parsely , finely chopped
  • small handful of thyme , finely chopped
  • 15 oz. coconut milk
  • salt and pepper
  • 10 curry leaves
  • 1 tsp cinnamon
  • 3/4 tsp allspice
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper
  • 1 tsp tumeric
  1. Heat the oil and add the onions. Stir for one minute
  2. Add the garlic and ginger. Stir. Cook until soft.
  3. Add the curry leaves, allspice, cayenne, pepper and tumeric. Stir.
  4. Toss in the butternut squash and stir again.
  5. Add vegetable broth to cover the squash and bring to a boil.
  6. Turn down to a simmer and cook until the butternut squash is soft. Test with a fork.
  7. Add the parsley, thyme and coconut milk. Cook for another 10 minutes.
  8.  DO NOT let the coconut milk boil.
  9. Add salt to taste, about 1 tsp.
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