Butternut Squash Curry

By KimberlyJoEverett

Ingredients

• 1 onion
• 2 large bell peppers: yellow & red
• 6 garlic cloves
• 1 tablespoon oil
• 5 cups butternut squash, peeled & cubed
• 2 cups vegetable juice
• 1 can coconut milk, 14 oz.
• 1-2 tablespoons curry paste
• 1 tablespoon imitation chicken seasoning
• 1.5 teaspoons ginger root
• dash cayenne pepper
• Thai Basil
• Lemongrass

Details

Servings 5

Preparation

Step 1

Chop and saute the onion, bell peppers&garlic cloves in oil until half done. Set aside. Cook butternut squash over low heat until done. Then add onion, pepper&garlic saute along with the rest of the ingredients and bring to a simmer. Season with Thai basil&lemongrass. Serve over rice.