- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Directions
Step 1
To prepare the whole squash, slice off and discard the stem and bottom of the squash. Cut the squash into large rounds. Slice off and discard the skin. Scrape off and discard the pulp and seeds. Cut flesh into large dice; set aside.
Step 2
Heat oil in large saucepan over medium-high heat. Add the onion; cook until softened and translucent, approx. 2 min. Stir in the ginger garlic chili paste; cook until fragrant. Stir in the curry powder and coriander to thoroughly coat the onion. Mix in the butternut squash, canned tomatoes, coconut milk, salt and pepper.
Step 3
Bring to a rapid simmer, then immediately reduce heat to a low simmer. Cook, uncovered, stirring occasionally, until the squash is fork-tender and the sauce has slightly thickened, about 15 min.
Step 4
Turn off heat. Stir in baby spinach to wilt. Serve immediately with Compliments Naan Bread or brown rice, if desired.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 290
- Fat:
- 16 g
- Saturated Fat:
- 6 g
- Carbs:
- 35 g
- Fibre:
- 10 g
- Sugar:
- 8 g
- Protein:
- 6 g
- Sodium:
- 480 mg
