Butternut Squash Curry

This Butternut Squash Curry is the ultimate comfort food loaded with vibrant and nutritious ingredients that will warm your bellies without making you feel stifled and heavy.


– 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)

In a medium pot, bring water to a boil, add prepared squash cubes, cover, and steam for 10 minutes or until tender. Drain and set aside.

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.

Mix steamed butternut cubes in the pan with the other veggies. Add coconut milk, curry paste, and sugar to the pan. Stir until curry paste and sugar are dissolved and well-mixed.

Turn heat to medium-low and simmer for 15 minutes. Add salt to taste and serve over hot rice.