Frozen butternut squash and chiltepin peppers unite in a deliciously spiced and aromatic coconut-milk based sauce in this spicy, easy, vegan butternut squash curry.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 inch piece of ginger 2 teaspoon grated fresh ginger
- 1 cup Coconut milk
- 3 teaspoon Coriander
- 2 teaspoon Smoked paprika
- ½ teaspoon Turmeric
- 1 teaspoon Cumin
- 2 - ten oz bags of frozen butternut squash
- ¼ to ½ cup Wild Chiltepin Peppers
- 2 tablespoon Cilantro
Instructions
- Peel and chop the onion, garlic cloves, and ginger.
- Then rinse the Chiltepin peppers and remove the stems.
- Place oil in a pan over medium heat and add in the onion and saute for about 10 minutes or until the onion starts to caramelize a bit - making sure to stir often so onion does not burn.
- Add in the chopped garlic and ginger and saute another 5 minutes - stirring often.
- Add in the coconut milk, coriander, smoked paprika, turmeric, cumin, frozen butternut squash, and wild Chiltepin Peppers. Cover the pan and let simmer over medium heat for 5-7 minutes or until the squash is warm.
- Remove from heat and toss in the cilantro and stir well.
- Enjoy with roti or rice.
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Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Sodium: 17mg | Fiber: 6g | Sugar: 4g
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