I served this along with my Coconut Rice. It was delicious. I wanted to make a sauce and have a fully vegetarian meal. So instead of adding meat, I used Butternut squash instead. I bet chicken would be awesome in this as well.
Butternut Squash Curry
2 tsp vegetable oil
4 garlic cloves, minced
2 tsp cumin, ground
2 tsp paprika
1 tsp salt
1 butternut squash, peeled and cut into bite sized pieces
2 green peppers, cut into bite sized pieces
1 can coconut milk
14 oz crushed tomato
1/2 tsp crushed red pepper flakes
Heat up vegetable oil in a pan. Add in garlic and saute for 1 minute until golden. Add in spices (cumin, paprika and salt) and stir. Add in squash and peppers and give it a stir. Quickly add in the can of coconut milk and let simmer for about 2 minutes. Then add in the crushed tomato and red pepper flakes and let simmer until squash is cooked through, about 10 – 15 minutes. Serve with rice.