Vegan Butternut Squash Curry with Spinach

Name: Vegan Butternut Squash Curry with Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 2 tablespoons virgin or unrefined coconut oil (see note 1); 1/2 medium yellow onion (diced into 1/4-inch pieces); 3 cloves garlic (minced); 2 tablespoons minced ginger; 2 teaspoons yellow curry powder (mild spice); 1 teaspoon ground coriander; 3/4 teaspoon red pepper flakes (see headnote about spice); 4 cups diced butternut squash (1/2-inch dice) ((about 18 ounces)); 1 (14-ounce) can fire-roasted crushed tomatoes; 2/3 cup full-fat coconut milk (see note 2); 3/4 cup water; 1 teaspoon kosher salt; 4 to 5 cups baby spinach; chopped roasted peanuts for topping (optional); 4 to 5 cups cooked brown rice (see note 3)

Instructions

Prep:20minCook:25min

You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don't have baby spinach, you can use chopped swiss chard or collard greens.A note about spiciness: If you cannot handle spice, I recommend leaving out the red pepper flakes or only using 1/4 teaspoon of it.

Updated at: Fri, 13 Dec 2024 22:19:10 GMT