Senin, 16 September 2019

Butternut Squash Curry (Vegan)


You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don't have baby spinach, you can use chopped swiss chard or collard greens. A note about spiciness: If you cannot handle spice, I recommend leaving out the red pepper flakes or only using 1/4 teaspoon of it.

Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
4 cups Baby spinach
4 cups Butternut squash
1 tsp Coriander, ground
3 cloves Garlic
2 tbsp Ginger
1 Peanuts, roasted
1 14-ounce can Tomatoes, fire-roasted
1/2 Yellow onion, medium
Canned goods
2/3 cup Coconut milk, full-fat
Pasta & grains
4 cups Brown rice, cooked
Baking & spices
2 tsp Curry powder, yellow
1 tsp Kosher salt
1 tsp Red pepper flakes
Oils & vinegars
2 tbsp Coconut oil, virgin (or unrefined)
Liquids
3/4 cup Water