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Butternut Squash Coconut Curry

Michelle Blackwood
  • 25 minutes
  • Serves 6

INGREDIENTS

4 cups

Butternut squash

2 tbsp

Cilantro, fresh leaves

4 cloves

Garlic

1 tsp

Ginger, fresh

1

Onion, medium

1 tsp

Thyme, dried

1 14 ounce can

Coconut milk

1 cup

Vegetable broth

1/4 tsp

Cayenne pepper

2 tbsp

Curry powder

1/2 tsp

Paprika

1 tsp

Sea salt

1 tbsp

Coconut oil