Vegan Squash Curry

Step 1: Preheat your oven to 400°F.

Step 2: Toss the acorn squash in the garam masala, 1/2 tsp salt, and 1-2 Tbsp olive oil until the squash is well coated.

Step 3: Bake the acorn squash in the oven for 40 minutes.

Step 4: While the squash bakes, add coconut oil to a large sauté pan over medium-high heat.

Step 5: When the oil is hot and begins to shimmer, add the mustard seeds and cook until they start to pop.

Step 6: Add the curry leaves and fry for about 30 seconds.

Step 7: Add the onions and chili, and cook until the onions begin to brown.

Step 8: Stir in the turmeric, kashmiri chili powder, 1 tsp salt, garlic, and tomatoes, and cook for about 2 minutes.

Step 9: Add the coconut milk and butter beans, and allow this to cook over medium-low heat for about 10 minutes.

Step 10: Taste the curry for salt and adjust if needed.

Step 11: Once the squash is done baking, add it to the curry.

Step 12: Serve the curry over rice.