Name: Coconut Squash Curry (Vegan)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 large kuri squash, peeled and cut into 3/4-inch pieces; 2 tablespoons vegan butter (such as Earth Balance®); 1 tablespoon olive oil; 1 yellow onion, chopped; ½ cup chopped green pepper; 2 tablespoons minced ginger; 3 cloves garlic, minced; 3 tablespoons tamari (gluten-free soy sauce); 1 tablespoon curry paste; 1 (14 ounce) can coconut milk, or more to taste

Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.

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Coconut Squash Curry (Vegan)

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