Vegan Butternut Squash Curry
Indulge in the delicious harmony of flavors with this Vegan Butternut Squash Curry recipe, where the rich creaminess of coconut milk meets the earthy sweetness of butternut squash in a bowl of pure plant-based comfort.
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic
- 2 tsp curry powder
- 2 tbsp minced ginger
- 4 cups butternut squash, cubed
- 1, 14 oz can fire roasted diced tomatoes
- 1, 14 oz can coconut milk
- 5 cups baby spinach
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
- Add the garlic, minced ginger and curry powder to the pan. Cook for another 2-3 minutes until the vegetables soften.
- Add the diced butternut squash to the pan and mix well with the spices and vegetables. Pour in the can of coconut milk and the can of fire-roasted diced tomatoes. Stir everything together.
- Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes or until the butternut squash becomes tender. Stir occasionally to prevent sticking.
- Once the butternut squash is cooked through, taste the curry and adjust the seasoning if needed. Turn off the heat and add the baby spinach. Stir to incorporate .
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