Description
A delicious and hearty butternut squash curry with peanut butter that is full of flavor and comforting.
Ingredients
Scale
- 2 tbsp 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
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
- This recipe can be adjusted for spice based on your preference.
- Garnishing with cilantro and peanuts adds extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg