Winter Melon Curry

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons coconut or avocado oil

1 small onion chopped

3 cloves garlic minced

1 teaspoon freshly grated ginger

2 sprigs of thyme

2 tablespoons curry powder

1/2 teaspoon ground cumin

1 (14-ounce) can coconut milk

2 pounds winter squash peeled and chopped

1 1/2 cups vegetable broth or 1 1/2 cups water plus 1 vegan bouillon

1 green onion chopped

1/2 teaspoon Salt to taste

Directions

Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 2 minutes.

Stir in garlic, ginger, thyme, curry powder, and cumin. Cook until fragrant, about 1 minute.

Stir in the winter melon chunks to coat with the seasonings.

Add the coconut milk, vegetable broth and bring to a boil. Cover saucepan and reduce heat to simmer for about 30 minutes or until the sauce thickens to your desired consistency.

Add green onion, salt, and pepper—season to taste. Serve hot.

Notes

Very good.

Added a can of chickpeas for protein

Didn’t have curry powder so assembled my own based on internet substitutes - too much coriander powder for me, so balanced it with garam masala. Next time will use garam masala with cumin powder, turmeric and dash of allspice.

Also, lessen the veggie broth to 1 cup.

Nutrition

• Calories: 208
• Total Fat: 17.3
• Total Carbohydrate: 11.9
• Protein: 2