- 1 1/2 lbs Butternut Squash, diced
- 2 tablespoons Onion, minced
- 1 Garlic Clove, minced
- 2 tablespoons Madhava Extra Virgin Olive Oil
- 1/2 red bell pepper, diced
- 1 cup Vegetable Broth
- 1 tablespoon Curry Powder
- 1 cup Coconut Milk
- 2 tablespoons Chili Infused Olive Oil for drizzle
- 2 cups White Rice
Ingredients:
Overview
Looking for a filling meal that is good to eat hot or cold? This Butternut Squash Curry is not only loaded with clean ingredients, it also tastes just as good as it looks. Enjoy a serving of curry over rice. We recommend making a large amount and storing in the refrigerator for up to 5 days or freeze to eat later!
Directions
- Heat olive oil in pan. Add onion and garlic, cook for 3-4 minutes. Add butternut squash, stir to coat.
- Add curry powder, vegetable broth and coconut milk.
- Let sauce come to a boil. Cover and simmer until butternut squash is cooked through, about 15 minutes. Blend in blender or with infusion blender.
- Add your favorite chopped veggies and top with a drizzle with Chili Infused Olive Oil.
- Serve over warm rice and enjoy!
