By healthynibblesandbits.com
Vegan Butternut Squash Curry with Spinach
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: Wed, 02 Apr 2025 00:08:35 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
37
High
Nutrition per serving
Calories462.3 kcal (23%)
Total Fat18.2 g (26%)
Carbs68.4 g (26%)
Sugars9.9 g (11%)
Protein8.9 g (18%)
Sodium668.9 mg (33%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonscoconut oil
virgin, or unrefined
0.5yellow onion
medium, diced into 1/4-inch pieces
3cloves garlic
minced
2 tablespoonsminced ginger
2 teaspoonsyellow curry powder
mild spice
1 teaspoonground coriander
¾ teaspoonred pepper flakes
4 cupsbutternut squash
diced, 1/2-inch dice
1 x 14 ouncecan fire-roasted crushed tomatoes
⅔ cupfull-fat coconut milk
¾ cupwater
1 teaspoonkosher salt
4 cupsbaby spinach
roasted peanuts
chopped, for topping, optional
4 cupsbrown rice
cooked
Instructions
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Notes
13 liked
1 disliked
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Makes leftovers
Easy
