Craving Curry?

I cook butternut squash throughout the year, although I find my squash consumption increases significantly during the fall and winter months.

There is something about the colder weather that seems to call for more cooking of these types of vegetables. Whether it’s roasted, boiled, pureed, or even fermented, I simply love squash!

For this Easy Panang-Inspired Squash Curry, I’ve used butternut squash, onions, carrots, and chickpeas, which are cooked with a store-bought, gluten-free Panang curry paste and some vegetable stock. 

The cooked vegetables and stock are subsequently blended to create a rich curry that goes wonderfully when served with some simple steamed rice.

Ingredients

• 2 Tbsp avocado oil, or cooking oil of choice

• 1 Tbsp coconut oil

• 1 red onion, cut medium dice

• …..

Click here to read the FULL RECIPE on our website.

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