Ingredients:

  • 1 medium acorn squash, seeded and cubed into 1-inch pieces (approx. 2 lbs / 900g)
  • 1 medium yellow onion, finely diced (1 cup / 150g)
  • 3 cloves garlic, minced (1 tbsp / 15g)
  • 1 tbsp fresh ginger, grated (15g)
  • 1 red bell pepper, chopped (1 cup / 150g)
  • 2 tbsp mild curry powder (16g)
  • 1 tsp ground turmeric (2g)
  • 1/2 tsp cumin seeds (1g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 can full-fat coconut milk (13.5 oz / 400ml)
  • 1 cup vegetable broth (240ml)
  • 1 tbsp coconut oil (15ml)
  • 1 tbsp lime juice (15ml)

Instructions:

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic, grated ginger, and cumin seeds; sauté for another 60 seconds until fragrant.
  2. Add the cubed acorn squash and red bell pepper to the pot. Sprinkle the curry powder, turmeric, salt, and pepper over the vegetables. Stir constantly for 3 minutes to toast the spices and coat the squash.
  3. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the squash is fork-tender but still holds its shape.
  4. Remove the pot from heat and stir in the fresh lime juice to balance the richness of the coconut milk.