Butternut Squash Coconut Curry
Cashews contain a lot of vegetable protein and a healthy fatty acid composition. Whole wheat rice scores with dietary fiber and minerals.
Those who like tomatoes can replace half of the coconut milk and half of the coconut water with canned tomatoes. These provide large amounts of the antioxidant lycopene.
Ingredients
- Ingredients
- 9 ozs Basmati rice
- 36 ozs Butternut squash
- 2 ozs Cashews
- 1 inch fresh ginger
- 1 garlic clove
- 3 Tbsps Coconut oil
- 2 Tbsps yellow Curry paste
- 13 ozs Coconut milk
- salt
- 1 lemon (juiced)
- 2 white onions
- cilantro (for garnish)
Preparation steps
Cook rice in a pot according to package directions.
Cut squash into bite-size pieces. Coarsely chop cashews. Peel ginger and garlic and finely chop.
Heat 2 tablespoons coconut oil in a pan and fry cashews briefly. Add curry paste and sauté briefly, then add pumpkin and coconut milk and season with salt and lemon juice.
Peel onions and cut into thin rings. In another pan, heat remaining coconut oil and fry onions until golden brown.
Season to taste. Fill bowls with curry and cover with onions. Serve garnished with cilantro.