Butternut Squash Curry w/ Spinach

You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don't have baby spinach, you can use chopped swiss chard or collard greens.

Course: Main Course

Cuisine: Vegan

Servings:

Calories: 937kcal

Ingredients

2 tbsp coconut oil
1/2 medium yellow onion diced

Combine (bowl 1)

3 cloves garlic minced
2 tbsp ginger minced

Spices (bowl 2)

2 tsp curry powder
1 tsp ground coriander
3/4 tsp red pepper flakes

Combine (bowl 3)

4 cups butternut squash diced
1 can fire-roasted crushed tomatoes (14 oz)
2/3 cup full-fat coconut milk
3/4 cup water
1 tsp salt (to taste)

4-5 cups baby spinach

For Serving

chopped roasted peanuts
4-5 cups cooked rice (brown, white, or other grain)

Instructions

Prep all of the ingredients and group as listed in the recipe.
heat a pot over medium-high heat. Add the 2 tbsp coconut oil.
Add the onions and heat for about 2 minutes, or until they soften.
Add bowl one (the garlic and ginger) and heat for about a minute.
Add bowl two (the spices) and stir to coat.
Add bowl three and stir. Cover with lid and raise heat to bring to boil.
Reduce the heat to medium and let simmer for about 15 minutes or until the butternut squash is tender. Remember to stir every 5 minutes or so to keep from burning.
Turn off the heat, add the spinach and stir until the spinach wilts (about a minute or so).
Serve in bowls with a side of grain and top with chopped peanuts or whatever else you think sounds good.

Nutrition