Summer Squash Curry
Skill Level: Easy | Yield: 4 servings | Time: 5 minutes (active), 20 minutes (stove)

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, sliced thin
• 1 clove garlic
• 1 tbsp grated ginger
• 2 medium crookneck squash
• 2 medium zucchini
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup vegetable stock
• 1/4 cup chopped cilantro 

Directions:

1. Melt coconut oil in a heavy bottomed stock pot. Stir in onion, garlic and ginger,  cooking until fragrant - about 4 minutes. Stir in squash and continue cooking a further 3 to 5 minutes.
2. Stir in curry powder, turmeric, cumin and cayenne, then pour in coconut milk and vegetable stock. Simmer, uncovered, for 10 minutes or until vegetables are tender. 
3. Remove from heat, stir in cilantro, then serve hot.