Fall is approaching and so comes squash. This is a curry dish with a fall twist. It’s refreshing and in our house it reminds me of a comfort food. If you wish you can eat this over cooked brown rice or quinoa. We aren’t eating grain in our house now and we were satisfied with just the curry. I think squash has a way of filling you up.
Ingredients
1 onion, roughly chopped
4 cloves of garlic, roughly chopped
1 small jalepeno pepper, seeds removed (or 1/2 pepper if you want it less spicy) You can use any small pepper
1 inch ginger, peeled and finely chopped or grated
2 cups water + 1/4 cup
3 Tablespoon coconut oil
1 Tablespoon curry powder
1/2 teaspoon corriander
1 can tomato paste
2 cups butternut squash, peeled and diced into 1/2 inch pieces
1 cup zucchini, chopped
2 cups cooked chicken, or leftover chicken
1/2 teaspoon pepper (to taste)
1/2 teaspoon natural sea salt (to taste)
1 lime, juiced
Directions
- In a blender add onion, garlic, jalepeno pepper, ginger and 1/4 cup of water and puree
- In a large skillet heat coconut oil and add the onion paste, curry and coriander and stir for 1-2 minutes until bubbling and it starts to thicken
- Add tomato paste and stir and once combined add the remaining water
- Add butternut squash and zucchini and bring to a boil and simmer for 15 minutes until the squash is tender
- Once the squash is tender dump the chicken into the pot and heat through. Before serving add 1 lime, juiced and salt and pepper to taste.
- Serve by itself or over cooked brown rice or quinoa
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