Butternut Squash Curry
Ingredients
-
2
lbs
butternut squash (about 4 cups diced)
-
1
each
yellow onion
-
2
cloves
garlic
-
1
Tbsp
grated fresh ginger
-
2
Tbsp
olive oil
-
1
Tbsp
curry powder
-
1
tsp
ground cumin
-
1
15 oz can
fire roasted diced tomatoes
-
½
cup
water
-
1
13.5 oz can
full-fat coconut milk
-
2
oz
fresh spinach
-
½
tsp
salt (or to taste)
Instructions
- Peel and dice the butternut squash into ½-inch pieces.
- Dice the onion, mince the garlic, and grate the ginger.
- Heat a large skillet over medium and add olive oil, onion, garlic, and ginger; sauté until onions are translucent.
- Add curry powder and cumin, and sauté for one more minute.
- Stir in diced tomatoes and water, dissolving any browned bits from the skillet.
- Add the diced butternut squash and stir; cover and simmer for about 10 minutes until fork-tender.
- Add coconut milk, stir, and heat through.
- Add fresh spinach, stir until wilted, and season with salt to taste.
Nutrition Facts (estimated)
Servings
4
Calories
433
Total fat
30g
Total carbohydrates
42g
Total protein
6g
Sodium
494mg
Cholesterol
0mg
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