Butternut Coconut Curry
 

I love this because its so easy and absolutely delicious. You can add any main protein that you want. I used chickpeas, but you could add chicken, shrimp, tofu, etc. It's good over rice, but you could add it to noodles, potatoes, even wrap it up in a tortilla. I normally don't use measurements, so I'll try to guestimate for you.



1 small to medium butternut squash
1 med chopped onion
1 clove garlic minced
2-3 Ts vegetable, or coconut oil
1 can of diced tomatoes
1 T condensed veggie broth
1 can full fat coconut milk
2-4 Ts curry powder
S&P to taste
Chopped cilantro for garnish

Prick the squash a few times with a fork, or sharp knife and bake in a 350 oven until soft and browned on the outside skin. Remove from oven and let completely cool.

In a large braising pan, add the onion and oil. Cook the onion until just lightly browned on the edges. Add the garlic and saute until just cooked, not browned. Add the can of diced tomatoes and veggie broth. Stir and cook down by about 25 percent. Open up the butternut squash and carefully remove the seeds and skin. Cut up the remaining squash into 1.5 inch cubes and add them to the pan. It's ok if they don't keep their shape. Pour in the coconut milk and stir. Add the curry powder and salt and pepper. Add your cooked protein and garnish with the cilantro. I serve mine over brown rice.