Ingredients
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1
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1 - 2
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2
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1
-
1
-
1
-
10
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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
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Steps
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1
Done
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Place Cubed Butternut Squash on a Foil Lined Baking Sheet, Sprayed With Nonstick Cooking Spray. |
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2
Done
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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 :>. |
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3
Done
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While Squash Cooks, Heat 1-2 Tsp of Canola Oil Over Medium Heat. |
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4
Done
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Add Onions and a Little Bit of Salt, and Saut 2-3 Minutes, or Until They Begin to Soften. |
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5
Done
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Next, Add the Curry Powder, Cumin, Corriander and Cinnamon, and Stir to Coat the Onions Evenly With Spices. |
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6
Done
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Add Tomatoes With Their Juices, and the Chickpeas, Stir to Combine. |
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7
Done
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Next, Add the Spinach, Stirring to Coat With Cooking Liquid. |
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8
Done
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When All the Spinach Is Added to the Pan, Cover and Simmer Until Just Wilted, About 3 Minutes. |
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9
Done
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Add Coconut Milk and Gently Stir to Combine. |
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10
Done
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Finally, Add the Roasted Butternut Squash to the Liquid, and Stir to Coat. |
