Butternut Curry

15 ingredients
2 steps

Ingredients

  • 1 medium onion, chopped
  • 1 large sweet yellow pepper, chopped
  • 1 large sweet red pepper, chopped
  • 2 tablespoons canola oil, divided
  • 6 garlic cloves, minced
  • 5 cups cubed peeled butternut squash
  • 2 cups V8 juice
  • 1 can (13.66 ounces) coconut milk
  • 2 tablespoons red curry paste
  • 1 vegetable bouillon cube
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • Hot cooked rice
  • Fresh basil leaves, optional

Directions

  1. 1
    In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside.
  2. 2
    In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

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