Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 small (20g) red chili, deseeded and minced
  • 3 cups (450g) butternut squash, peeled and cut into 3/4 inch cubes
  • 2 tbsp (32g) tomato paste
  • 1 tbsp (15g) mild curry powder
  • 1/2 tsp (2g) ground turmeric
  • 1/2 tsp (2g) ground cumin
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth

Instructions:

  1. Heat oil in your pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and just starting to turn golden.
  2. Stir in the minced garlic, grated ginger, and chili. Cook for another 60 seconds until the aroma becomes pungent and fragrant.
  3. Add the tomato paste, curry powder, turmeric, and cumin. Stir constantly for 1 minute to bloom the spices without burning them.
  4. Toss in the cubed butternut squash, stirring until every piece is coated in the spice paste.
  5. Pour in the coconut milk and vegetable broth. Stir well.