Description
Indulge in a creamy and comforting bowl of Butternut Squash Coconut Curry, where the sweetness of roasted squash meets vibrant spices for a delightful meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste (adjust to taste)
- 2 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 cups fresh spinach or kale
Instructions
- 1. Prep Your Ingredients: Peel and dice the butternut squash into small cubes. Chop the onion finely and mince both garlic and ginger.
- 2. Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Sauté the chopped onion until translucent (about five minutes). Stir in minced garlic and ginger; cook until fragrant.
- 3. Add Butternut Squash: Toss in the diced butternut squash and stir well to coat with aromatics.
- 4. Pour in Liquids: Add coconut milk, vegetable broth, and red curry paste to the pot. Stir until well combined.
- 5. Simmer Away: Bring to a gentle simmer and cook for about twenty minutes or until the squash is tender when pierced with a fork.
- 6. Add Greens: Stir in spinach or kale during the last few minutes of cooking until wilted. Adjust seasoning if necessary.
- 7. Serve: Transfer to bowls, serve warm over rice or quinoa, and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added protein, consider tossing in chickpeas. Feel free to substitute butternut squash with sweet potatoes or carrots for variation.