Thai Green Curry With Butternut Squash and Yellow Peppers (Veget

Recipe by Dr. Jenny
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.
  • Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.
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