Winter vegetables with curry coconut sauce

A rich, hearty, nutritious dinner. Perfect for January or February.


1 large butternut squash (cooked in microwave for 30 minutes)

1/2 yellow onion, chopped

1 head of broccoli, cut into small pieces (crowns only)

1 small head of cauliflower, cut into small pieces

ginger root

4 tablespoons peanut or canola oil

2 teaspoons curry powder

1/4 cup creamy peanut butter

1/2 cup coconut milk

1 cup vegetable stock

pinch of cayenne pepper

2 garlic loves, minced

3 tablespoons honey

Sea salt or Kosher salt to taste

extra firm tofu, cut into small pieces (optional)

  • Add peanut or canola oil to a large skillet
  • Add onions, broccoli and cauliflower and tofu if you desire, stir fry on medium
  • Grate ginger over vegetables (about 1 teaspoon or so)
  • Cook until vegetables are soft, but not too soft
  • Remove butternut squash from skins
  • In a pot, mix mashed squash, garlic, curry, powder, vegetable stock, peanut butter, coconut milk, honey, cayenne pepper and salt
  • Heat through on medium. Turn down heat slightly.
  • Serve vegetables over rice or couscous and add sauce.

A Jackie O’ Recipe