A creamy and aromatic curry made with roasted butternut squash, coconut milk, and a blend of warming spices.

Cuisine: Indian-Inspired Vegan
Servings: 4-6

Ingredients

• 1 large butternut
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions

1. Squash the butternut
2. Preheat the oven to 400°F (200°C).
3. Roast the butternut squash until tender, about 45 minutes.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
6. Stir in the cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
7. Add the roasted butternut squash and coconut milk to the skillet.
8. Simmer the curry until heated through, stirring occasionally.

Suggested Drinks

Gewürztraminer: A white wine with a spicy and floral profile that complements the aromatic spices in the curry.

Pinot Noir: A light-bodied red wine with flavors of cherry and earth that pairs nicely with the warm spices and butternut squash.

Non-Alcoholic Option

Fresh Grapefruit Juice: A tangy and refreshing drink that cuts through the richness of the coconut milk and complements the warm spices in the curry.

Sparkling Water With a Squeeze of Orange: A soothing and revitalizing beverage that pairs nicely with the aromatic flavors of the curry.