Prep Time: 20 Minutes
Cook Time: 40 Minutes
1 tbsp coconut or canola oil
2 garlic cloves, grated
thumb sized fresh ginger root, grated
1 medium sized squash, peeled and chopped into bite sized pieces
1/2 large yellow onion, chopped
1 red bell pepper, chopped
2 red chilies, chopped
zest & juice of 1 lime
1 can of coconut milk
350ml of hot water
1 tsp maple syrup
1 cup fresh cilantro, leaves and stems finely chopped
1 tsp turmeric
1 tsp coriander
1 tsp sweet paprika
salt & pepper to taste
Side of your favorite rice
Cashews, roughly chopped
Start by heating the oil in a large pot over medium heat. Once the oil is hot add your onions and stir to coat evenly with the oil. Cook the onions for 10 minutes, stirring occasionally so they do not stick to the pot.
Next, add your garlic, ginger, chilies, bell pepper and cook for 3-4 minutes. Then add the turmeric, paprika, and coriander. Saute for another minute so the spices become fragrant.
Stir the butternut squash into the pot and increase the heat to medium high. Add half of the coconut milk and half of the hot water. Bring the pot to a boil and then add the remaining half of each liquid, lime (juice & zest), and maple syrup. Reduce the heat and let the curry simmer for 20 minutes or until the squash is soft.
When the squash is soft remove from heat and stir in the fresh basil. Add salt and pepper to your taste. If possible, let the curry sit for at least ten minutes in the pot. This will allow the flavors to strengthen.
To serve, place a scoop of your favorite rice in bowl and add the butternut squash on top. Garnish with a fresh squeeze of lime juice and a few cashews.