Butternut Squash Coconut Curry

This curry is the perfect mix of flavors! Creamy coconut milk, sweet butternut squash, spicy curry, salty peanuts, and tart lime juice blend for a perfect, vegetable packed dinner!

If you've ever been intimidated by the idea of making curry, don't be! The red curry paste in this dish makes it super simple, while packing this curry with tons of flavor. The butternut squash dissolves slightly into the broth, making it really sweet and thick, and the coconut milk and peanut butter add just the right balance of creamy richness. The toppings at the end really tie the whole thing together for a totally magical experience. The addition of the cauliflower makes it easy to skip the rice on this one and just serve with a side of naan (though of course you can add rice if you want to). Make it your own by throwing in chickpeas, chicken, or shrimp for a little extra protein.

Butternut Squash Coconut Curry

Ingredients (serves 4)

• 1 tbsp olive oil

• 1 onion, sliced

• 1 jalapeno, minced

• 1 inch of fresh ginger, minced

• 2-3 cloves of garlic, minced

• 2 tbsp red curry paste

• 4 cups low sodium chicken broth

• 4 cups butternut squash, cut into bite sized cubes

• 4 cups cauliflower florets

• 1/4 cup peanut butter

• 1 can light coconut milk

• 3 large handfuls spinach

• 1-2 limes

• 1/4 cup peanuts, chopped

• 1/4 cup cilantro, chopped

• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. To the pot, add the chopped onion and cook 3-4 minutes, or until it begins to soften. Add the jalapeño, garlic, and ginger and cook 2 minutes more.

2. Add the red curry paste to the pot and stir to coat other ingredients. Cook for 1-2 minutes, then add the chicken stock and bring to a boil.

3. To the boiling pot, add the butternut squash and cauliflower. Add more liquid if there is not enough to cover the squash and cauliflower. Cook until tender, about 20 minutes.

4. At this point the squash and cauliflower should be falling apart into the broth. You can crush them with your spoon a little to thicken if desired. Stir in the peanut butter, coconut milk and spinach, and allow to cook for 2-3 minutes, or until the peanut butter is melted, the coconut milk is warmed and the spinach has wilted. Season with salt and pepper as needed.

5. Ladle the curry into 4 bowls and top with lime juice, peanuts, and cilantro. Serve with toasted naan or rice on the side. Enjoy!

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Nutrition Information

Calories: 369

Fat: 18 grams

Saturated Fat: 5 grams

Protein: 8 grams

Carbohydrates: 50 grams

Sugar: 22 grams

Fiber: 10 grams