Creamy Curry Zucchini and Butternut Stew
This creamy curry zucchini and butternut squash stew is a warm, comforting dish that brings together the rich flavors of coconut milk and aromatic curry paste. Packed with nutrients, this dish is not only vegetarian but also gluten-free, making it perfect for everyone. Bursting with color and an irresistible blend of spices, it’s perfect for cozy dinners or as a meal prep option!
ingredients
- 2 medium zucchinis, diced
- 1 medium butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 2 tablespoons red or yellow curry paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, heat vegetable oil over medium heat.
- 2.
Sauté the chopped onion, garlic, and ginger until softened, about 5 minutes.
- 3.
Add the curry paste, stirring until fragrant, about 1 minute.
- 4.
Stir in the diced zucchini and cubed butternut squash; cook for 5-7 minutes.
- 5.
Pour in the coconut milk and vegetable broth, bringing to a gentle simmer.
- 6.
Season with salt and pepper, adjusting to taste.
- 7.
Cover and simmer for 20 minutes or until the squash is tender.
- 8.
Serve hot, garnished with fresh cilantro. Enjoy with rice or bread!
