Description
A wholesome, plant-based curry simmered in coconut milk with nutty quinoa, tender butternut squash, and aromatic spices. Nourishing, comforting, and perfect for weeknight dinners or meal prep.
Ingredients
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- 1 tablespoon coconut oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups butternut squash, peeled and cubed
- 1/2 cup quinoa (red, white, or tri-color)
- 1 1/2 cups vegetable broth
- 1 cup coconut milk (full-fat)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and fragrant.
- Stir in garlic and ginger, cooking for 1 minute, then add curry powder, cumin, and turmeric. Cook for another 30 seconds.
- Add cubed butternut squash and quinoa, stirring to coat with the spices.
- Pour in vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer and cover.
- Cook for 20–25 minutes, stirring occasionally, until the squash is tender and quinoa is fully cooked.
- Season with salt and pepper. Let sit uncovered for 5 minutes to thicken.
- Serve warm, garnished with fresh chopped herbs.
Notes
- Use pre-cut butternut squash to save time.
- Add chili flakes for a spicier version.
- Store leftovers in the fridge for up to 4 days.
- This curry freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
