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Butternut Squash Curry
Ingredients
1 kg or 6 cups
butternut squash, diced
2 tbsp
Compliments Canola Oil
1 cup
diced onion
2 tbsp
jarred ginger garlic chili paste
2 tsp
yellow curry powder
1 tsp
ground coriander
1 can
diced tomatoes
1 can
Compliments Light Coconut Milk
1/4 tsp
salt
1/4 tsp
pepper
1 pkg (142 g)
Compliments Organic Baby Spinach
Instructions
1
Heat oil in large saucepan over medium-high heat. Add the onion; cook until softened and translucent, approx. 2 min. Stir in the ginger garlic chili paste; cook until fragrant. Stir in the curry powder and coriander to thoroughly coat the onion. Mix in the butternut squash, canned tomatoes, coconut milk, salt and pepper.
2
Bring to a rapid simmer, then immediately reduce heat to a low simmer. Cook, uncovered, stirring occasionally, until the squash is fork-tender and the sauce has slightly thickened, about 15 min.
3
Turn off heat. Stir in baby spinach to wilt. Serve immediately with Compliments Naan Bread or brown rice, if desired.
Notes
Nutrition Facts
(per serving)
Calories:
290 calories
Servings:
4 servings
Carbohydrates:
35 g
Fat:
16 g
Fiber:
10 g
Protein:
6 g
Sugar:
8 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes