Curried Butternut Squash Stew
Author: Denise Costello
Love this – so simple, great to freeze.
Ingredients
- 1 Tbs coconut oil or grapeseed oil
- 1 red onion, diced
- ⅛ tsp salt
- 2 tsp fresh ginger, grated
- 2 tsp curry powder
- ⅛ tsp cayenne
- 1 can unsweetened coconut milk
- ½ cup water
- 3 cups frozen butternut squash or fresh, cubed
- 1 tomato, diced
- ½ pound bok choy, chopped
Instructions
- In a saucepan, heat oil over medium heat.
- Cook onion with salt, stirring, for 3 minutes.
- Stir in ginger, curry powder and cayenne; cook for 1 minute.
- Add coconut milk and water; bring to a boil.
- Add butternut squash; simmer until tender, 15 minutes.
- Add tomato and bok choy; simmer 2 minutes.
- Season to taste.