Description
A delicious and comforting one pot meal featuring butternut squash and aromatic yellow curry spices.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can coconut milk (400ml)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons yellow curry powder
- 1 cup vegetable broth
- 1 cup spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the yellow curry powder and cook for 1-2 minutes.
- Add the cubed butternut squash, coconut milk, and vegetable broth. Bring to a simmer.
- Cover and cook for about 20 minutes, or until the squash is tender.
- Stir in the chopped spinach and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add other vegetables like bell peppers or peas.
- This dish can be served over rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: One Pot Butternut Squash Yellow Curry, Vegan Curry, Easy Curry Recipe