Steps to Prepare Quick Autumn Squash Curry

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Before you jump to Autumn Squash Curry recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. This isn't as simple to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a great way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be lazy and take an elevator instead of getting exercise on the stairs. That one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

There are a whole lot of things that work toward your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much physical exercise as possible is another factor. Remember: being healthy isn’t just about reducing your weight. You need your body to be powerful too.

We hope you got insight from reading it, now let's go back to autumn squash curry recipe. You can have autumn squash curry using 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Autumn Squash Curry:

1. Provide 2 of onions, diced.
2. Use 1 clove of garlic, crushed.
3. Prepare 1 tbsp of curry powder.
4. Use 1/2 tsp of ground ginger.
5. You need 1 tsp of coconut sugar (or brown sugar).
6. Take 1/2 tsp of garlic powder.
7. Prepare 400 mls of veg stock.
8. Take 100 mls of coconut cream.
9. Prepare of Fresh red chilli.
10. Prepare of Coconut oil.

Instructions to make Autumn Squash Curry:

1. Gently fry the onion and garlic in a tbsp of coconut oil for 5 mins or so until it is soft and translucent..
2. Add the spices and sugar and stir well. Continue to fry for a few minutes, then add a few tablespoons of water and fry off for another 5 or 10 minutes, stirring frequently to stop it sticking..
3. Peel the squash, remove the seeds and chop. Add to the curry mix and stir to coat in the spices..
4. Stir in the stock and the cream, stir then simmer uncovered for 40 mins until the liquid has reduced and the squash is really soft..
5. When it’s cooked, stir in some finely diced chilli to taste. I served with rice and prawn crackers (which I only just realised are also very much NOT VEGAN 🙄🤦🏼‍♀️.

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