Welcome back, culinary explorers! Today we’re diving into a sumptuous recipe that paints a beautiful palette of autumn hues on your plate: our Butternut Squash and Red Pepper Curry. This plant-based delight, brimming with comforting flavours and wholesome ingredients, is a testament to the versatility and richness of vegetarian cuisine.

Discovering the Delights of Butternut Squash and Red Pepper Curry

This Butternut Squash and Red Pepper Curry is more than just a visually appealing dish. It’s a blend of distinct flavours and textures, with the sweetness of the butternut squash balancing the mild heat of the red peppers, all united by a creamy coconut milk base and the warm undertones of the aromatic spices.

Nutritional Highlights

Butternut Squash: This vibrant vegetable is low in calories but high in vitamins and minerals, including vitamin A, vitamin C, and potassium.

Red Peppers: Packed with vitamins, especially vitamin C, red peppers not only provide a pop of colour but also a host of health benefits.

Coconut Milk: Known for its rich texture and tropical flavour, coconut milk is high in calories but also contains beneficial fats and several vitamins and minerals.

Add Your Personal Touch

Personalising your dishes allows you to explore your culinary creativity. Here’s how you can customise our Butternut Squash and Red Pepper Curry:

1. Add More Vegetables: Feel free to incorporate other veggies like spinach or chickpeas for an added nutrient boost and texture.
2. Protein Boost: Add tofu, tempeh or lentils for a protein-rich twist.
3. Vary the Heat: If you prefer a spicier curry, add some chopped chillies or a dash of cayenne pepper.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 red peppers, deseeded and diced
• 1 can of coconut milk
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tablespoon of curry powder
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• 1 tablespoon of coconut oil
• Salt and pepper to taste
• Fresh coriander (cilantro), for garnish
• Steamed rice or naan bread, to serve

In terms of preparation and cooking time, here’s what you can expect:

So, in summary:

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Instructions

1. In a large pan, heat the coconut oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent and the mixture is aromatic.
2. Add the butternut squash to the pan, stirring well to ensure it’s coated with the onion mixture. Cook for about 5 minutes.
3. Add the red peppers, followed by the curry powder, turmeric, cumin, salt, and pepper. Stir everything together and cook for another minute.
4. Pour in the coconut milk. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the butternut squash is tender.
5. Serve the Butternut Squash and Red Pepper Curry hot, garnished with fresh coriander, alongside steamed rice or warm naan bread.

This Butternut Squash and Red Pepper Curry is more than just a recipe—it’s a journey through a garden of flavours. Whether you’re a seasoned vegetarian, a vegan, or just someone looking to add more veggies to their diet, this dish offers a comforting, nutrient-dense and flavoursome meal option. Remember to tag The Happy Diet with #TheHappyDiet and #ButternutRedPepperCurry when you share your creations!

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