Butternut Squash Curry
– 2 C water – 1 large butternut squash peeled, seeded, and cubed – 1 tbsp neutral oil – 1 large yellow onion peeled and chopped – 3 C mixed vegetables combination of sweet peppers, mushrooms, green beans, peas, cauliflower, summer squash, asparagus, and carrots work nicely – 1 28-oz can full-fat coconut milk – 2 to 3 tbsp prepared Thai curry paste red, yellow, or green – ¼ C sugar – Salt to taste – Brown rice for serving (optional)
Heat a large skillet over medium. Add oil and onions, and saute onions until translucent. Add mixed chopped vegetables and cook another 8-10 minutes or until veggies are tender, stirring frequently.
FOR FULL RECIPE