One Pot Butternut Squash Yellow Curry

Ingredients

• 2 tbsp olive oil or coconut oil

• 1 small yellow onion, diced

• 3 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 2 tbsp yellow curry paste (or 1½ tbsp curry powder)

• 1 lb (450g) butternut squash, peeled & cubed

• 1 medium red bell pepper, sliced

• 1 medium carrot, thinly sliced

• 1 can (14 oz / 400ml) coconut milk

• 2 cups vegetable or chicken broth

• 1 tbsp soy sauce or fish sauce

• 1 tbsp brown sugar or honey

• Juice of ½ lime

• Salt & pepper to taste

• Fresh cilantro or parsley, for garnish

• Cooked rice, for serving

Instructions

1. Sauté aromatics:
   Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and ginger; sauté 1 minute.

2. Add curry paste:
   Stir in yellow curry paste (or curry powder) and let it toast for 30 seconds.

3. Add vegetables:
   Add butternut squash, red pepper, and carrots. Stir to coat in the spices.

4. Add liquids:
   Pour in coconut milk and broth. Add soy sauce (or fish sauce) and brown sugar. Stir well.

5. Simmer:
   Bring to a boil, then reduce heat to medium-low. Cover and simmer 18–22 minutes, or until squash is tender.

6. Finish:
   Stir in lime juice. Taste and adjust seasoning with salt, pepper, or more curry.

7. Serve:
   Ladle curry over hot rice and garnish with fresh cilantro.