Butternut Squash Curry
The creamiest butternut squash curry dish!
Servings: 4 people
Calories: 259kcal
Cost: $10
Equipment
- Large skillet
Ingredients
- 1 tbsp avocado oil
- 1 white onion
- 2 1/2 cups diced butternut squash (about 1.5 lbs)
- 1 tbsp fresh ginger grated
- 1 tbsp coconut aminos
- 1 tsp yellow curry powder
- 15 oz coconut milk
- 3/4 cup vegetable OR chicken broth
- 2 tsp fish sauce
- 3-4 cups baby spinach chopped
Instructions
- Heat the avocado oil in a large, deep skillet over medium-high heat. Add the white onion and sauté for 5-6 minutes.
- Add the butternut squash and ginger. Stir to coat everything with oil.
- Add yellow curry powder. Stir so the butternut squash is evenly coated. Continue to cook for 2-3 minutes.
- Add the broth, coconut milk, fish sauce, and coconut aminos. Let the sauce come to a simmer, then cover.
- Lower the heat and allow the squash to cook all the way through, about 15 minutes, or until fork tender. Add in the baby spinach and allow it to wilt. Serve with optional rice, cilantro, and lime wedge.
Notes
Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days.
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Nutrition
Serving: 1bowl | Calories: 259kcal | Carbohydrates: 7g | Protein: 3g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg