Butternut Squash Curry

Ultra delicious!! Thai-inspired creamy, spicy & so cozy. The sweet butternut squash pairs perfectly with spicy flavors : )

Who likes spicy foods? The red curry paste adds a kick combined with freshly chopped shallots, garlic & minced ginger. My love for curry began a few years ago when a colleague cooked & shared a Thai-inspired dish. I absolutely loved it!!

This recipe is simple + vegan friendly!! Served with a side of basmati rice. I hope you have an awesome & safe weekend 🧡🍂 #falldinneridea

Recipe by Chelsea’s Messy Apron

INGREDIENTS

  • 1 large shallot, diced (~1/3 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger(from a 1 and 1/2 inch piece)
  • 1 butternut squash, diced (~4 and 1/2 cups)
  • 2 tablespoons coconut oil
  • 3 tablespoons red curry paste Note 1
  • 1 and 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon ground coriander
  • 3/4 cup Pacific Foods’ Organic Creamy Butternut Squash Soup
  • 1 can (15 ounces) full-fat coconut milk
  • 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes
  • 1 teaspoon fine sea salt
  • 1-2 teaspoons white sugar, optional
  • 3 cups fresh baby spinach
  • Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges

https://www.chelseasmessyapron.com/butternut-squash-curry/

Published by AimsHerWay

Mom. Cook. Self taught baker. Secretary. Farmhouse style décor & Rae Dunn. Foodie. Craft beer enthusiast. Follow me @aimsherway_

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