Coconut Curry with Butternut Squash

Ingredients:

• 3 tbsp. l. olive oil
• 1 tbsp. chopped peeled ginger root
• 1 tablespoon chopped serrano pepper
• 4 cloves garlic, crushed
• 2 medium onions, chopped
• 450 g butternut squash, peeled and cut into 5 cm pieces.
• 2 cups chicken broth
• 1 can (400 g) coconut milk
• Coriander leaves, for serving
• Zest of 1 lime + wedges for serving
• Boiled rice, for serving

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add ginger, serrano pepper, garlic, and onion. Cook, stirring frequently, until golden brown, about 8 minutes. Add pumpkin, chicken broth, coconut milk, 1 tablespoon of salt, and a couple of turns of black pepper.
2. Cover and simmer over low heat until the squash is tender, about 25 minutes. Garnish with cilantro leaves and lime zest. Serve the curry with lime wedges and steamed rice.