Going Organic Magazine is now the educational component of the non-profit, "Transition to Organics, Coachella Valley". (read more)

Healthy Recipes

Easy Butternut Squash Curry

Hands down this is the best butternut squash curry in the world! It can be a side dish, or a vegetarian entree, and it is very easy to prepare. Just be sure to make enough because it is absolutely addicting! This recipe serves six to eight.

1/2 cup coconut oil
1 large onion, chopped 6 large garlic cloves,
finely chopped
2 teaspoon ground mustard 2 teaspoon ground ginger
1 teaspoon ground fennel
1 teaspoon ground cumin 1/2 teaspoon ground
coriander (optional) 1/4 teaspoon cinnamon
2 tablespoons Sun Brand
Madras curry powder, or favorite curry powder
1 can (13.5 oz) coconut milk, unsweetened
2 cups yogurt, plain
2 large butternut squash (5-1/2 pounds) steamed,
peeled, and mashed
3 tablespoons lemon juice
1 cup cilantro chopped, divided
1/4 – 1/2 teaspoon cayenne pepper
2 teaspoons sea salt
cook, 3 cups brown rice


  1. Wash butternut squash, cut off stem, and slice in half lengthwise. Remove seeds and steam skin side up until
    fork tender. peel or scoop into a bowl; mash and set aside.
  2. Heat oil in large saucepan over medium-low heat. add onion and garlic, and cook until the onions are translucent, about 5 minutes.
  3. Stir in the mustard, ginger, fennel, cumin, coriander, cinnamon and curry powder; cook until fragrant, about 1-2 minutes.
  4. Add yogurt and coconut milk, stirring until well-blended. Fold in squash, and season to taste with salt and pepper; warm gently.
  5. Just before serving, stir in cilantro and lemon juice. Serve over brown rice with remaining cilantro and lemon or lime wedges. Enjoy!