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1/3 Photos of Butternut Squash Coconut Curry
This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: Sweet Potato Curry With Spinach and Chickpeas as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Units: US | Metric
Serving Size: 1 (516 g)
Servings Per Recipe: 6
The following items or measurements are not included:
light coconut milk