butternut squash coconut curry

When searching for recipes to use up my three huge gifted squash, my husband requested a curry. So I began searching for just the right recipe. Had to have a coconut milk base. Had to be simple. Had to have interesting spices. And this, a combo effort between a couple bloggers and me, is it!!

The garam masala, fennel seeds, and coriander give this curry just the flavor I was looking for. It is really really good.

And super easy to make! Cheers! Applause!




Butternut Squash Coconut Curry
inspired by the stone soup and cowgirl chef

2 medium butternut squash, peeled, cubed and roasted with a bit of oil and salt
1 tbsp olive oil
4 cloves garlic, minced {or 2 tsp garlic granules}
1 tbsp garam masala
1 tsp chili powder
1/2 tsp coriander
1 tsp fennel seeds
1 tsp ginger
28 oz can of diced tomatoes in juice
14 oz can of coconut milk

to roast your squash, peel and chop into 1 inch pieces and splash with olive oil and salt. place in a roasting pan and bake at 425 degrees for 25 minutes or until soft.
heat olive oil and spices for a minute or two
add diced tomatoes and simmer while liquid evaporates for about 5 minutes
add coconut milk and roasted squash and simmer for about 30 minutes
serve with your favorite rice and enjoy!