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Curry Butternut Squash Stew

 

 

The idea for this recipe popped into my head a few weeks ago and I could not wait to bring it to life. It's super simple and easy to make and it's extremely budget friendly.

 

Cook Time: About 30 Minutes

Makes About 3-4 Servings

 

Ingredients

 

3 cups of butternut squash chopped into 3/4" inch cubes

1 can of full fat coconut milk

1 tbs of curry powder

2 tsp of fresh ginger grated

2 garlic clove minced

1 cup of frozen peas

1/2 cup of chopped chives

3 cups of cooked or leftover rice (I used leftover jasmine rice but you could use basmati rice or quinoa as an alternative)

1 tbs of coconut oil

sea salt to taste

1 tbs of green onion chopped

 

Preparation:

 

Place a large skillet over medium low heat and add in the oil and curry powder. Let the oil and curry powder warm together for about 4 minutes until the curry powder becomes nice and fragrant. Next, add in the butternut squash, chopped onions, garlic and ginger and stir.Rase the heat up to medium.  Cover with a lid and cook while stirring occasionally for about 8 minutes. Next carefully pour in the coconut milk and add salt to taste.. Let the mixture simmer for about 6-7 minutes. Now add in your cooked rice.and frozen peas and stir.Remove from heat and cover with a lid for an additional 5-6 minutes. Add the chives and give the dish one last stir before serving.

 

 If you want to skip the rice. This recipe also makes a great soup.

 

 

 

 

 

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