Quick Butternut Squash Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon finely grated peeled fresh ginger (from about a 1-inch piece)
• 2 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• 4 cups cubed butternut squash (about 1 1/4 pounds)
• 1 small head broccoli, cut into florets (about 2 cups florets)
• 1 medium red bell pepper, sliced into thin 2-inch-long strips
• 1 (13- to 14-ounce) can full-fat coconut milk
• 3/4 cup water
• Kosher salt
• Cooked white or brown rice, for serving
• Chopped fresh cilantro, for serving