Butternut Squash Curry
- 1 medium butternut squash (Time Saving Ingredient (TSI): pre-chopped fresh or frozen)
- 2 tbsp. olive oil
- ½ onion minced (TSI: 1/2 cup pre-chopped onions)
- 2 garlic cloves, minced (TSI: 2 garlic ice cubes from TJ’s or pre-minced garlic in a jar)
- 2 small tomatoes chopped (TSI: can of chopped tomatoes)
- 2 not-chicken bullion cubes
- 1 tablespoon of curry
- 1 tsp of cayenne
- 1 tsp of pepper
- 1 large brown potato, peeled and chopped
- 1 can light coconut milk (I like to do 1/2 can full-fat coconut milk because it comes out richer and creamier for about the same calories/fat grams)
- 2 cups frozen white corn, defrosted
- salt to taste
- Brown rice, cooked per package instructions (note: I like to add a bullion cube when cooking my rice to give it a richer flavor)
Peel squash and cut in small chunks. Set aside. (Skip this step if you are using the TSI)
In a big pan, add olive oil, garlic and chopped onion.
Add chopped tomatoes.
Once onion is light brown, add in 2 bullion cubes dissolved in 2 cups water (per bullion cube directions).
Add curry, cayenne, pepper and pinch of salt.
Optional: Add 1 more cup of water if the curry seems a little thin.
Add squash and potato. Cook for 10 minutes.
Add peeled, chopped potato, and cook for 10 minutes.
Add 1 can light (or 1/2 can full fat) coconut milk.
Cook for 10 minutes (until squash and potato are slightly tender).
Taste the broth and add ¼ tsp of salt and/or curry if needed.
Mash the squash and potato to thicken the broth.
Add white corn.
Serve over brown rice.