Butternut Squash Curry

Dinner, Lunch, Main Dish, Vegan

I wanted to make a really healthy comfort food, so I made this delicious Butternut Squash Curry. I served it over a bed of quinoa. This curry has a great assortment of plant-based ingredients, along with some really good spices. I added some fire-roasted tomatoes, which really enhanced the flavor. The recipe is listed below.

1 Cup of dry quinoa
2 Tablespoons of avocado oil
1 Small red onion, chopped
1 Clove of garlic, minced
1 Tablespoon of ginger, minced
2 Tablespoons of red curry paste
1 Teaspoon of yellow curry powder
1/2 Teaspoon smoked paprika
5 Cups butternut squash, in small cubes, fresh or frozen
1 15 oz. Can of coconut milk
1 20 oz. Can of fire roasted tomatoes, you can also use fresh tomatoes, chopped
2 Teaspoons of sugar free maple syrup
1 Tablespoon of soy sauce
Juice of 1/2 a lime
5 Cups of fresh baby spinach
Garnish with fresh basil

The Directions:
-Cook quinoa according to packaging directions.
-Add the oil and onions to the pan and sauté for 5 minutes until translucent.
-Add garlic and ginger and sauté for an additional 2 minutes.
-Add the curry paste, curry powder, smoked paprika and butternut squash and cook for another 2 minutes. Combine ingredients.
-Then add the rest of the ingredients except the spinach and the basil. Mix the ingredients and cover and cook for about 10-15 minutes until the squash is fork tender. Then add the spinach and stir until it’s wilted. Turn off the heat and let the curry sit and thicken for about 5 minutes. Serve over quinoa and add chopped basil. Enjoy!

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