Kabocha Squash Curry Over Basmati Rice

The Ingredients

1 kabocha squash

1 sweet onion

2 tbsp canola oil

1 1/2 cups frozen carrots/peas/corn veggie medley

1 can light coconut milk

1 cup water

2 tbsp. corn starch

2 cloves of garlic

curry

cumin

ginger

turmeric

cayenne pepper

sea salt

Place diced squash and frozen vegetables into a large pot of boiling water. Once the veggies have thawed and the squash has softened, drain the excess water and remove the vegetables. In the same pot, add canola oil, chopped onion, and sautée the vegetables. 

Then, add coconut milk and stir frequently. Add sea salt and all spices (I freshly grate my ginger) and simmer for a few minutes. Use the coconut milk can to fill with one cup of water to add to the mixture. 

Add corn starch and continue to simmer for at least ten more minutes. It should look nice and thick like this:

Serve over basmati rice. 

YUM. This is the best curry I've made, for sure.