One Pot Butternut Squash Curry

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Transcript

00:00One Pot Butternut Squash Curry A cozy one pot butternut squash curry with

00:05creamy coconut, peanut butter, and warm spices.

00:09Easy yet impressive, it's rich, aromatic, and sure to earn you dinner party fame in

00:1430 minutes.

00:15For the curry, use 1 tablespoon of coconut oil, 1 diced yellow onion, 1 large thinly

00:21sliced carrot, 2 cups of cubed fresh butternut squash, and 3 cups of cauliflower florets

00:27from one small head.

00:29Add 3 minced garlic cloves, 1 tablespoon of freshly grated ginger, 1 tablespoon of yellow

00:35curry powder, 1 half teaspoon of ground turmeric, and 1 quarter teaspoon of cayenne pepper, or

00:41more for extra heat.

00:43Pour in 1 15-ounce can of full-fat coconut milk, 1 cup of vegetarian broth, and mix in 2 tablespoons

00:50of natural creamy peanut butter.

00:52Season with 1 to 2 tablespoons of gluten-free soy sauce or coconut aminos, 1 half teaspoon

00:57of salt, adjust to taste, and freshly ground black pepper.

01:01For the protein and greens, use 1 15-ounce can of chickpeas, rinsed and drained, along with

01:061 to 2 cups of freshly chopped spinach.

01:10To garnish, use freshly chopped cilantro and a sprinkle of chopped peanuts.

01:14Heat coconut oil in a deep skillet over medium heat.

01:17Add onion, carrot, cauliflower, and butternut squash.

01:21Saute until slightly soft and golden.

01:24Stir in garlic, ginger, curry powder, turmeric, and cayenne.

01:28Cook briefly until fragrant and well-coated.

01:30Pour in coconut milk and broth, then whisk in peanut butter until smooth and creamy.

01:35Add soy sauce, salt, and pepper.

01:39Simmer gently before stirring in chickpeas, and cooking until thickened.

01:42Finish with chopped spinach, cook until wilted, and serve over rice, garnished with cilantro

01:48and peanuts.

01:49Protein Boost

01:50Add tofu cubes, swap chickpeas for lentils, or mix in sweet potato for extra heartiness.

01:56Spice Adjustments

01:58Skip cayenne for mild flavor or add jalapeno for heat.

02:01Try red curry paste for variety.

02:04Veggie swaps

02:05Use sweet potato or kale instead of squash or spinach, or mix in root veggies for depth.

02:11Coconut free

02:12Replace coconut milk with cream milk or blended cashew cream for a rich, smooth base.

02:17The curry's flavor deepens overnight.

02:19Refrigerate up to 4 days or freeze 3 months.

02:22Reheat with broth and serve with rice.