Squash Curry

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Coconut oil - 2 tablespoons
• Butternut squash - 1 medium, peeled and cubed

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, cayenne pepper, and salt. Stir to coat the onions and spices.
4. Add the butternut squash and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
6. Stir in the lime juice and fresh cilantro.
7. Serve the squash curry over steamed rice or with naan bread.
8. Garnish with additional cilantro, if desired.