For this recipe I collaborated with my friend and fellow Strala guide Kirthana who is always making the yummiest, healthy, (mostly) plant based food. She lives in India so I haven't gotten to tasting her food but her photos make me drool. This recipe was inspired by the fall season and using coconut milk which is a common ingredient in South Indian cooking. Top with basil for  a fresh and gorgeous garnish! And make sure to check out Kirthana’s version of this recipe which uses pumpkin instead of butternut squash!


  • 2 cups of 1 inch cubes of butternut squash

  • 1 15 oz can of coconut milk (full fat is best for creamy texture)

  • 1 medium onion chopped

  • ½ tbsp of cumin powder

  • ½ tbsp of coriander powder

  • 2 tsp of garlic powder

  • 1 tsp of ginger powder

  • ½ tbsp of raw coconut sugar

  • 1 cinnamon stick

  • 1 tbsp of unrefined virgin coconut oil

  • 1-2 tsp of pink himalayan salt (to taste)

  • 4-5 basil leaves chopped (reserve some for garnish)

  • Freshly cracked black pepper

  1. Heat the coconut oil in a large pot over high heat.

  2. Once oil is heated through add onions and add salt to soften them up lowering the heat to medium-low.

  3. Add all spices and sugar.

  4. Toss in the butternut squash cubes and make sure they are coated with everything else in the pan.

  5. Add the coconut milk and bring the curry to a boil.

  6. Once boiling simmer the pot and cover it with a lid for 20 to 30 minutes or until the butternut squash is cooked through and fork tender.

  7. Before serving taste to see if it needs more salt.

  8. Serve with any kind of grain you like (rice, quinoa, couscous or even soft naan). Garnish with basil and black pepper. Enjoy on a crisp fall day!