It’s the second week of the #forward21 challenge and I’m feeling good, eating tons of veggies and sticking to my goals.
Last night, Meatless Monday, I whipped up a Butternut Squash Curry that was delightful and super easy. Hope you enjoy!
1/2 roasted butternut squash, skinned and chopped (I didn’t use any oil, halved my squash and baked for 35-40 minutes at 375)
1 tablespoon of cumin, 2 tablespoons of curry powder, 1 teaspoon of tumeric, pinch of salt
1/2 head of cauliflower, cut into florets
1 can of chickpeas
1 small sweet potato, cubed
1/2 small onion, minced
1 garlic clove, minced
1 can of lite coconut milk
1 cup of veggie broth
1 tablespoon of coconut oil
Heat oil in a pot or deep saute pan and add onion & garlic. Cook 10 minutes, or until brown. Add the butternut squash, spices, and veggie broth. Stir for a minute or two. Add the coconut milk and stir.
Get an immersion blender and blend the mixture until smooth. Some lumps are ok.
Add sweet potatoes, stir and cover over medium heat, for 15 minutes.
Add the cauliflower and stir, turning it down to low and cooking for another 15 minutes.
Add the chickpeas, stir. Serve over brown rice or lentils & top with sriracha!