Butternut Squash Curry 🌱 Filled with butternut squash

Butternut Squash Curry 🌱 Filled with butternut squash

11/2/2021, 6:29:44 PM
Butternut Squash Curry 🌱 Filled with butternut squash, spinach, chickpeas and a creamy coconut curry sauce. This curry is vegan and can be made gluten-free by using gluten-free soy sauce. Ingredients: 1 Tbsp coconut oil, substitute with olive oil 2 Tbsp water 1 large white onion, chopped into small pieces 3-4 garlic cloves, minced 4 cups of cubed butternut squash, cut into 1 inch by 1 inch cubes ½ tsp cumin 1 ½ Tbsp yellow curry powder 2 tsp ground ginger 1 tsp crushed red pepper, optional ½ tsp ground cayenne pepper, optional ½ tsp salt ½ tsp pepper 1 Tbsp soy sauce, substitute for tamari 1/2 cups vegetable broth, substitute for water 1/2 can full fat coconut milk (13.6 ounces), use the thick white top from the top of the can. 1 Tbsp cornstarch 2 tsp sugar 1 can (15 ounces) of chickpeas, drained and rinsed 3-4 cups fresh spinach Garnish: ¼ cup fresh cilantro, chopped ½ tsp crushed red pepper Directions: Heat a large pot with coconut oil over medium heat. Add the onion, butternut squash, and water to the pot. Cook the squash until fork tender. Add the garlic, yellow curry powder, ground ginger, cumin, crushed red pepper, cayenne pepper, salt, pepper, and stir. If you are sensitive to spice I do not recommend adding the ground cayenne pepper and all of the crushed red pepper. Pour the vegetable broth, soy sauce, and coconut milk, stirring frequently until the curry begins to simmer. Once the curry is simmering add the cornstarch and sugar. Turn heat to medium low and cook for 10 minute stirring occasionally. Add the fresh spinach, chickpeas, and stir. Taste the curry and add additional seasoning (salt, pepper, or crush red pepper) if needed. Divide rice and curry into bowls and garnish with additional fresh cilantro and crushed red pepper. Leftovers can be kept in the refrigerator in an airtight container for 3 days. ✓By @itsallgoodvegan 🖤

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