Ingredients
-
1
-
1 - 2
-
2
-
1
-
1
-
1
-
10
-
2
-
-
1
-
-
-
-
-
Directions
Butternut Squash Coconut Curry,This was inspired from the lovely little butternut squashes at the Farmer’s Market last week. used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Cubed Butternut Squash on a Foil Lined Baking Sheet, Sprayed With Nonstick Cooking Spray. |
|
2
Done
|
Sprinkle Generously With Curry Powder, Salt and Pepper, and Roast at 350 For 35-45 Minutes, or Until Tender. You Still Want Them to Hold Their Shape When Added to the Curry, and not Be Mush :>. |
|
3
Done
|
While Squash Cooks, Heat 1-2 Tsp of Canola Oil Over Medium Heat. |
|
4
Done
|
Add Onions and a Little Bit of Salt, and Saut 2-3 Minutes, or Until They Begin to Soften. |
|
5
Done
|
Next, Add the Curry Powder, Cumin, Corriander and Cinnamon, and Stir to Coat the Onions Evenly With Spices. |
|
6
Done
|
Add Tomatoes With Their Juices, and the Chickpeas, Stir to Combine. |
|
7
Done
|
Next, Add the Spinach, Stirring to Coat With Cooking Liquid. |
|
8
Done
|
When All the Spinach Is Added to the Pan, Cover and Simmer Until Just Wilted, About 3 Minutes. |
|
9
Done
|
Add Coconut Milk and Gently Stir to Combine. |
|
10
Done
|
Finally, Add the Roasted Butternut Squash to the Liquid, and Stir to Coat. |
