Butternut Squash Curry

~45 mins

~ 4 servings

Ingredients

4 lbs Butternut Squash

1 tbsp Olive Oil

8 Garlic Cloves (minced)

1/2 cup Onion (minced)

1 tbsp Fresh Ginger

2 tsp Ground Cumin

1 tsp Ground Coriander

2 tsp Mustard Seeds

1/2 tsp Turmeric

1/2 tsp Cayenne Pepper

2 cans Light Coconut Milk (13.5 oz cans)

4 cups Spinach

Salt and Pepper (to taste)

Instructions

Peel squash, remove the seeds from the inside and dice it into bite-sized pieces.
In a large frying pan, heat the oil on medium heat. Once heated, add the squash and season it with salt and pepper. Cook for 6-8 minutes or until slightly softened.
To the squash, add the minced onion and cook for 1-2 mins. Then add the minced garlic, ginger, and spices. Cook for 1 more minute.
Add in the coconut milk and reduce heat to medium-low and summer for 10-15 mins (stirring occasionally).
Add spinach when squash is fork tender and stir in until wilted. Add more salt and pepper as needed.

Notes

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