Butternut Squash White Bean Curry

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                    Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Onion
  • 2 Cloves Garlic
  • 1 Cup Crimini Mushrooms
  • Salt & Pepper (to taste)
  • 1 Red Pepper
  • 1 Large Carrot Peeled
  • 1 Head Broccoli
  • 1 Butternut Squash
  • 2 Hot House Tomatoes
  • 1 Can Coconut Milk
  • 1/8 Cup Curry Powder
  • 1/8 Cup Brown Sugar
  • 1 Teaspoon Salt & Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Cup Vegetable Stalk
  • 2 Tablespoons Hot Sauce
  • 1 Cup White Beans

Directions:

Step 1: Heat frying pan on medium heat. Add oil, finely chopped onion and garlic, and sliced mushrooms. Sprinkle with salt and pepper. Saute until onions become translucent and mushrooms brown. Thinly slice red peppers and add to pan to saute until soft.

Step 2: Chop your carrot into 1/2 inch pieces, and cut broccoli into small florets. Peel your squash using a carrot peeler, slice in half, hollow out seeds, and chop into small pieces. Boil carrots, broccoli, and squash in a large pot for 5 minutes or until squash can be pierced with a fork. Drain vegetables and add sautee pan mixture to pot and let sit on low heat.

Step 3: Chop tomatoes and add to mixture. Add coconut milk to pot, and stir in curry powder, brown sugar, salt, pepper, cilantro, veggie stalk, hot sauce, and white beans. Let simmer on medium low heat for ~25-30 minutes.

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