Butternut Squash and Vegetable Curry
Ingredients
- 1 tablespoon olive oil
- 1.5 cups thinly sliced onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.125 teaspoon cayenne pepper
- 4 cups diced butternut squash
- 8 ounces diced canned tomatoes
- 2 cups vegetable broth
- 0.25 cup chopped fresh cilantro
- 1 teaspoon garam masala
- 1 package riced cauliflower
- to taste limes
Instructions
- Heat olive oil in a large skillet over medium-high heat until hot. Add sliced onions and cook for 4-5 minutes or until onions begin to brown and char. Add garlic and ginger; cook for an additional minute.
- Transfer onion mixture to a slow cooker. Top with turmeric, cumin, salt, and cayenne pepper. Stir in butternut squash and tomato. Add vegetable broth.
- Cover and cook on HIGH for 3 hours. Stir in fresh cilantro and garam masala. Gently mash the butternut squash and stir mixture until in thickens a bit.
- Heat riced cauliflower according to package instructions.
- Serve butternut squash mixture over riced cauliflower with a few squeezes of fresh lime.
