BUTTERNUT SQUASH

Vegetarian Curry

Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.  

INGREDIENTS

– 1 Tablespoon olive oil – 4 pounds butternut squash (peeled and diced (about 4 cups)) – 2 shallots (minced) – 8 cloves garlic (minced) – 1 TBSP grated fresh ginger – 2 teaspoons ground cumin – 1 teaspoon ground coriander – 2 teaspoons mustard seeds – 1/2 teaspoon ground turmeric – 1/2 – 1 tsp cayenne pepper – 2 13.5 ounce cans coconut milk – 4 cups baby spinach leaves – Salt and pepper (to taste ) – 1/4 cup chopped cilantro  – 1/4 cup chopped peanuts – Rice (for serving)

– In a large skillet heat olive oil. Add squash and season with salt and pepper. Cook, 6 to 8 minutes, or until softened.

 1. Cook Squash

– Add the shallot, and cook until softened, 1-2 minutes.

2. Add Shallot 

– Add garlic, ginger and spices. Cook, about 1 minute, until fragrant.

3. Add Spices

– Add coconut milk. Reduce the heat and simmer, stirring occasionally, 10-15 minutes, until squash is tender.

4. Add Coconut Milk

– Add spinach and stir until wilted. Season with salt and pepper, to taste. Enjoy!

5. Add Spinach

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