Butternut Squash Curry
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There’s nothing like a cozy bowl of curry on a cool evening. This butternut squash version is hearty, colorful, and full of flavor—comfort food that also happens to be packed with good-for-you ingredients.
Ingredients:
Instructions:
Image source: Budget Bytes
Ingredients:
- 1 lb. butternut squash (about 4 cups, diced)
- ½ yellow onion, diced
- 1 clove garlic, minced
- ½ Tbsp fresh ginger, grated
- 1 Tbsp olive oil
- ½ Tbsp curry powder
- ½ tsp ground cumin
- ½ can (15 oz.) fire-roasted diced tomatoes
- ¼ cup water
- ½ can (13.5 oz.) full-fat coconut milk
- 1 oz. fresh spinach
- ¼ tsp salt (or to taste)
Instructions:
- Peel and dice the butternut squash into ½-inch cubes. Dice the onion, mince the garlic, and grate the ginger.
- Heat a large skillet over medium. Add olive oil, onion, garlic, and ginger. Sauté for a few minutes until the onions are translucent. Stir in curry powder and cumin, cooking for one minute more.
- Add diced tomatoes and water. Stir well, scraping up any browned bits from the pan.
- Add the butternut squash, stir, and cover. Simmer for about 10 minutes, or until the squash is fork-tender.
- Stir in the coconut milk and heat through.
- Add spinach and let it wilt into the sauce. Season with salt to taste.
