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Delicious Vegan Butternut Squash Curry
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
- To Serve
- chopped roasted peanuts for topping (optional)
- 4 to 5 cups cooked brown rice (see note 3)
Chrome Extension
