Butternut Squash Curry with Chiltepin Peppers
Frozen butternut squash and chiltepin peppers unite in a deliciously spiced and aromatic coconut-milk based sauce in this spicy, easy, vegan butternut squash curry.
- Prep time
- 10 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 inch piece of ginger (2 tsp grated fresh ginger)
- 1 cup Coconut milk
- 3 tsp Coriander
- 2 tsp Smoked paprika
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 2 - ten oz bags of frozen butternut squash
- 1/4 to 1/2 cup Wild Chiltepin Peppers
- 2 tbsp Cilantro
Instructions
- 1
Peel and chop the onion, garlic cloves, and ginger.
- 2
Then rinse the Chiltepin peppers and remove the stems.
- 3
Place oil in a pan over medium heat and add in the onion and saute for about 10 minutes or until the onion starts to caramelize a bit - making sure to stir often so onion does not burn.
- 4
Add in the chopped garlic and ginger and saute another 5 minutes - stirring often.
- 5
Add in the coconut milk, coriander, smoked paprika, turmeric, cumin, frozen butternut squash, and wild Chiltepin Peppers. Cover the pan and let simmer over medium heat for 5-7 minutes or until the squash is warm.
- 6
Remove from heat and toss in the cilantro and stir well.
- 7
Enjoy with roti or rice.