Butternut Squash Curry

9 ingredients
9 steps

Ingredients

  • 1 butternut squash, peeled and cubed
  • ~ 6 small fresh beets
  • 1/2 clove garlic
  • 1 can coconut milk
  • water/organic vege stock
  • red thai curry paste ~ 2 tblsp
  • ginger 3x1 inch piece, cut in small pieces
  • 1/4 c dried mushrooms, rehydrated
  • 1 can chick peas

Directions

  1. 1
    saute garlic cloves in olive/vege oil briefly
  2. 2
    add squash cubes and curry paste
  3. 3
    add salt/pepper/water/stock and coconut milk
  4. 4
    add beets in similar size pieces
  5. 5
    rehydrate mushrooms in water/stock
  6. 6
    add to curry with ginger
  7. 7
    slowly simmer til tender
  8. 8
    add chick peas toward end
  9. 9
    serve with rice or other starch

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