Use butternut or another winter squash to make this colorful bowl of curry.
1 onion, chopped
2-3 cups winter squash, peeled and chopped
1 red bell pepper, chopped
2 cloves garlic, sliced
1 Tbsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp salt
2 cups vegetable or chicken stock
1 can coconut milk
Cashews and green onions, for serving
- Sauté chopped onion, winter squash and red bell pepper in olive oil for 6 minutes.
- Add sliced garlic, curry powder, cumin, turmeric and salt. Sauté for 2 minutes more.
- Add vegetable or chicken stock and simmer until squash is tender, about 15 minutes.
- Stir in can of coconut milk and serve with chopped cashews and sliced green onions.