Spicy salmon and butternut squash curry
- 6 ½ cups butternut squash, pre-chopped
- 1 yellow onion
- 2 ½ tbsp minced ginger
- 2 tbsp coconut oil
- 1 tbsp cumin
- 1 ¾ tsp cardamom
- 1 ¾ tsp red pepper flakes
- 1 ⅓ cups vegetable broth
- 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
- 2 cups full-fat coconut milk
- 2 ½ tbsp honey
- ¾ lime
- 1 ½ tbsp fish sauce
- ⅔ cup chopped cilantro
Peel butternut squash, remove the seeds and cut into bite-sized cubes.
Mince onion and ginger. Add coconut oil to a large pot over medium heat and sauté onion 2 minutes, until softened and translucent.
Add cumin, cardamom, red pepper flakes and ginger and cook until fragrant, about 30 seconds.
Add butternut squash and broth, cover and let cook 12 to 14 minutes until tender.
Meanwhile, cut salmon into bite-size cubes and add to pot along with full-fat coconut milk. Let simmer about 2 minutes, until salmon is opaque. Stir in honey, lime juice and fish sauce. Add more salt to taste if needed.
Divide into bowls and top with cilantro.