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 (about 18 ounces) diced butternut squash (1/2-inch dice); 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, 04 Jun 2021 21:26:17 GMT