This Butternut Spinach Curry is a delicious and nutritious vegan dish packed with flavors. Creamy coconut milk, tender butternut squash, and vibrant spinach come together with aromatic spices to create a comforting curry that's perfect for any occasion.
Ingredients: 1 butternut squash, peeled and cubed. 2 cups fresh spinach leaves. 1 can 400g coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 1 tbsp curry powder. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/4 tsp cayenne pepper optional. 2 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish optional.
Instructions: Heat olive oil in a large skillet over medium heat. Add chopped onion and saut until translucent. Add minced garlic and grated ginger, cook for another minute. Add butternut squash cubes to the skillet, stirring occasionally, and cook until they begin to soften, about 5 minutes. Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper if using, and cook for 1 minute until fragrant. Pour in coconut milk and bring to a simmer. Let it cook for 10-15 minutes or until the butternut squash is tender. Add fresh spinach leaves to the skillet and cook until wilted. Season with salt and pepper to taste. Garnish with fresh cilantro if desired. Serve hot with rice or naan bread.
Prep Time: 15 minutes
Cook Time: 25 minutes
Sandi Tamine
