Butternut Squash Curry

Butternut Squash Curry

Butternut Squash Curry
Serves 6

All you need:
2 tablespoons coconut oil
1 large butternut squash, peeled, seeded and diced
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
3 tablespoons yellow curry paste (or red curry paste)
2 (13.5 oz.) cans full-fat coconut milk
Juice of 2 limes
2 teaspoons honey (or agave nectar)
4 cups baby spinach
Salt, to taste

Jasmine rice, for serving
Crushed dry roasted peanuts, for garnish

All you do:
1. Melt coconut oil in a large saucepan over medium-high heat. Add butternut squash and cook for 3-5 minutes, stirring often, until lightly softened.
2. Add spices and curry paste and stir to combine.
3. Add coconut milk, lime juice and honey and bring to a boil. Reduce heat to low, cover the pan and cook for 15-20 minutes, or until the squash is tender.
4. Add spinach and cook until wilted, about 1 minute. Taste the sauce and season with salt as needed.
5. Scoop rice into serving bowls and ladle curry over. Garnish with a generous amount of crushed peanuts.

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