Butternut Squash Coconut Curry

Recipe by Kozmic Blues
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
  • Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
  • While squash cooks, heat 1-2 tsp of canola oil over medium heat.
  • Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Next, add the spinach, stirring to coat with cooking liquid.
  • When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  • Add coconut milk and gently stir to combine.
  • Finally, add the roasted butternut squash to the liquid, and stir to coat.
  • Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
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