Butternut Squash Curry

Ingredients

• 2 tablespoons coconut or olive oil
• 2 large shallots (peeled and chopped)
• 2 garlic cloves (minced)
• 1 tablespoon fresh grated ginger
• 4 cups diced butternut squash
• 1 tablespoon soy sauce or tamari
• 3 tablespoons red curry paste
• 1/2 tablespoon yellow curry powder
• 1/2 teaspoon ground coriander
• 1 cup canned coconut milk
• 15 ounce can crushed fire roasted tomatoes
• 3/4 cup vegetable broth
• 2 teaspoons fresh lime juice (with zest from 1 lime)
• 2 teaspoons brown sugar
• 3 cups fresh baby spinach
• Cooked rice (for serving)

Instructions

1. 1

   Heat the oil in a large pot over medium-high heat. Add the shallots and cook for about 3-4 minutes, until slightly softened. Add in the garlic, ginger and squash and cook another 5 minutes, stirring often so not to burn. If the squash sticks too much to the pot, add a splash of vegetable broth.

2. 2

   Add the soy sauce, curry paste, powder, coriander and stir to coat the vegetables with the spices. Add in the coconut milk, tomatoes, vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally, or until squash is tender.

3. 3

   Turn off the heat and add the spinach, stirring until just wilted, about 1 minute.

4. 4

   Serve with cooked rice (or grain of choice) and garnish with chopped peanuts and extra lime juice, if desired!