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Butternut squash curry

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
  

  • 16 oz Butternut squash frozen
  • 1 tbsp Oil
  • 1 tbsp Garlic
  • 1/2 tbsp Ginger fresh
  • 1 Onion rough chopped
  • 1 tbsp Red Curry paste
  • 1 tsp Curry powder
  • 1 tbsp Sugar
  • 1 can Coconut milk
  • 1 can Coconut cream
  • 1 can Chickpeas
  • 1 cup Spinach frozen

Instructions
 

  • Bake squash at 400 F for 25-40 minutes until lightly browned
  • Sauté garlic, ginger, onion in oil until translucent
  • Add paste, curry powder, sugar, coconut milk and cream
  • Stir in your choice of protein
  • Add spinach and cook until well combined and defrosted
  • Serve over rice
Keyword Curry