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Butternut Squash Curry

Butternut Squash Curry

A hearty and inexpensive way to enjoy fall flavors

Makes a fair amount of food- enjoy the leftovers!

Ingredients

 Fall Colors, Berkeley, CA October 2013

Fall Colors, Berkeley, CA October 2013

  • 1 butternut squash, cubed
  • 1/2 yellow onion, diced
  • 1 tbsp coconut oil
  • 2 cloves garlic, diced
  • 2 jalapenos 
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 can garbanzo beans, rinsed
  • 2 tbsp red curry
  • 1 tsp ginger powder
  • 1/4 tsp chili powder
  • chopped cilantro
  • salt to taste

Directions

  1.  Melt coconut oil in a deep pan or pot on medium heat. Add onions and garlic and cook for 5 minutes, stirring frequently.
  2. Cut the jalapenos length-wise and remove the seeds. Chop and add to the pan, cook for 2 minutes.
  3. Add the squash, cook for 2 minutes. Add the vegetable broth and coconut milk, reduce to simmer and cook for 40 minutes or until squash is tender.
  4. Add garbanzo beans and season with curry powder, ginger, chili powder, and salt to taste. Remove from heat.
  5. Top with cilantro and serve with quinoa or rice.

On Nastiness

JetSetSam: Berlin

JetSetSam: Berlin