Vegan Butternut Squash Curry with Spinach #vegan #dinner

Butternut squash is, by a long shot, my preferred winter squash since it is a flexible fixing. You can utilize it to make soups, servings of mixed greens, seared rice, treats, and even macintosh and cheddar! It is additionally very simple to deal with, contrasted with other winter squash with intense external skin. You should simply trim the closures of the squash and strip off the skin with a vegetable peeler. On the off chance that you are simmering them entire, you don't have to strip the skin by any means.

This veggie lover butternut squash curry is the ideal weeknight supper for the winter. It's filling, delightful, and meets up all around rapidly. I utilized curry powder, ground coriander, and red pepper drops to season the dish, and you can discover every one of them in the flavors segment at Nugget Markets. I more often than not get them from the mass flavors.

I likewise utilized flame cooked squashed tomatoes to give corrosive and splendor to the butternut squash curry. The sweetness of the squash adjust the corrosiveness of the tomatoes pleasantly. To complete off the dish, I hurled in a few huge bunches of child spinach. Truly, I can never disapprove of more vegetables in my dinners.

I realize this veggie lover curry is a champ when my meat-adoring spouse won't quit eating it. Attempt it in the not so distant future!

Also try our recipe Indian Coconut Butter Cauliflower

This delicious butternut squash curry is rich, tangy, and spicy. It is filled with tomatoes and spinach and is ready in about 45 minutes!

INGREDIENTS

• 2 tablespoons virgin (or unrefined) coconut oil
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 2 teaspoons yellow curry powder (mild spice)
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes (see headnote about spice)
• 4 cups (about 18 ounces) diced butternut squash
• 14-ounce can fire-roasted crushed tomatoes
• 2/3 cup full-fat coconut milk
• 3/4 cup water
• 1 teaspoon kosher salt
• 4 to 5 cups baby spinach

To Serve

• chopped roasted peanuts for topping (optional)
• 4 to 5 cups cooked brown rice

INSTRUCTIONS

1. Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
2. Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
3. Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.
4. Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
5. Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.

Read more our recipe : Low Carb Cabbage & Cucumber Salad

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