Name: Butternut Squash and Peanut Butter Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tbsp (30 ml) coconut oil; 1 large white, yellow or red onion, diced; 1 tsp salt, divided; 4 large cloves garlic, minced; 1 inch piece, ginger minced; 4 cups diced butternut squash; 1 tbsp curry powder; 2 tsp garam masala; 2 tsp ground cumin; 1 tsp ground turmeric (optional for colour); 2 tbsp natural peanut butter; 1 (14 oz) can full fat unsweetened coconut milk; 1 (14 oz) can crushed tomatoes; 2 tbsp lime juice; 3-4 cups chopped kale; Fresh cilantro & chopped peanuts for topping, optional

Description

This delicious butternut squash and peanut butter curry is an easy, comforting dish that’s perfect for a cozy dinner.

Ingredients

Scale

2 tbsp (30 ml) coconut oil
1 large white, yellow or red onion, diced
1 tsp salt, divided
4 large cloves garlic, minced
1 inch piece, ginger minced
4 cups diced butternut squash
1 tbsp curry powder
2 tsp garam masala
2 tsp ground cumin
1 tsp ground turmeric (optional for colour)
2 tbsp natural peanut butter
1 (14 oz) can full fat unsweetened coconut milk
1 (14 oz) can crushed tomatoes
2 tbsp lime juice
3–4 cups chopped kale
Fresh cilantro & chopped peanuts for topping, optional

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Instructions

Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions, garlic and ginger and 1/2 tsp salt and sauté until softened, about 5 minutes.
Add the butternut squash and spices (curry powder, garam masala, cumin, turmeric and remaining 1/2 teaspoon salt). Mix everything together and continue to cook another 7-10 minutes, stirring often.
Add the tomatoes, coconut milk and peanut butter and stir everything together. Bring the pot to a boil and then reduce the temperature down to a simmer. Let simmer about 15 minutes. Cook until the squash is just tender.
Stir the lime juice and chopped kale into the pot and let cook another 5 or so minutes until the kale has softened and the squash is fork tender. Taste and season with more salt as needed.
Serve over a bed of rice (or cauliflower rice) garnished with chopped coriander/cilantro, chopped peanuts and serve.

Notes

For a spicier version, add chili powder or fresh chilies.
This dish can be made in advance and reheats well.
Serve with naan or crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 8 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 0 mg