Butternut squash winter curry


Dear blogees,

another Mohubb’s has passed and with it another week full of enlightening encounters and beautiful and inspiring reflections. Although, the real Montreal winter has yet to come, last week’s recipe was meant to introduce us to the winter and to that sense of coziness and warmth that we all need in the cold season.

Enjoy this simple and tasty recipe!


  • 200g brown basmati rice
  • 1/2 cup olive oil
  • 2 butternut squashes, peeled and diced
  • 1 red onion, diced
  • 2 tbsp mild curry paste
  • 300ml vegetable stock
  • 4 large tomatoes, roughly chopped
  • 1 package of organic tofu, chopped (optional)
  • 1 tbsp brown sugar
  • small handful coriander, chopped
  • 2 cans coconut milk
  • salt and pepper to taste
  • cumin and turmeric to taste

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and coconut milk then  cook until the tomatoes slightly soften. In a separate pan saute the tofu adding the sugar. Remove from heat when golden brown. Take off the heat and stir in the coriander. Serve with the rice and some  chapattis if you like.


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