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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)

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