Thai Butternut Squash Curry
Ingredients:
- 2.5 c Butternut Squash about 1.5 pounds, diced
- .5 c Onions chopped
- 4 cloves Garlic minced or pressed
- 1 tbsp Coconut Oil
- 1 tbsp Ground Ginger
- 2 tbsp Red Curry Paste
- 2 tsp Turmeric
- 1 tsp Paprika
- .5 tsp Cumin ground
- 15 oz Full Fat Canned Coconut Milk
- 2 tsp Coconut Sugar or brown sugar
- 1 c Vegetable Broth
- 8 oz Baby Spinach
Instructions:
- Heat coconut oil in a deep skillet over medium-high heat. Saute onions for 5-6 minutes or until starting to turn golden brown. Add butternut squash, ginger, and garlic and stir to coat in oil.
- Add curry paste, turmeric, paprika, and cumin stirring to coat. While stirring butternut squash and curry, cook for another 2-3 minutes until its fragrant. Add broth, coconut milk, and sugar. Bring to a simmer and cover.
- Reduce heat to medium heat and cook 12-18 minutes until butternut squash is tender.
- Stir in baby spinach to wilt.
- Serve on rice or another starch.
Nutrition
Calories: 367kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 25g | Cholesterol: 0mg | Sodium: 306mg | Potassium: 1003mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16205IU | Vitamin C: 40.6mg | Calcium: 136mg | Iron: 5.1mg
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