Vegetable Curry

I have always been a little intimidated of curry sauce. I thought it would be very complicated to make. I've tried a few of the bottled ones, even the natural ones and I wasn't a fan. So, I thought I'd attempt my own. This version is very simple and it's free of soy, corn, gluten and dairy and is so creamy and delicious, it will be hard to believe it is so good for you!

Ingredients
2 cups butternut squash steamed and cut into chunks (see below for steaming directions*)
1 teaspoon olive oil
1 small yellow onion, diced
3 cloves garlic, sliced
1 cup light coconut milk
1/2 cup water
1 tablespoon curry powder
1/2 teaspoon garam masala

1 teaspoon red chili powder (leave this out if you don't like spicy)
1 teaspoon salt

4 cups mixed veggies (I used, broccoli, cauliflower, carrots and zucchini)

quinoa (rice, millet or cauliflower rice will also work)

Directions
In a saute pan, heat the oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. Let cool a little and then add the onions, garlic and sweet potato chunks into a blender. Add in the rest of the ingredients except for the veggies and blend until  you have a creamy sauce.

Cook the veggies in another saute pan in a little olive oil salt and pepper. 

Pour your sauce over the veggies and cook for about 10 minutes to incorporate all the flavors. 

Scoop veggie mixture over quinoa. 

*To steam butternut squash, cut off end and peel the squash. Cut into cubes and place in a steamer basket over a pot of water. Cover and cook for about 20-30 minutes until a fork goes through easily.