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Southeast Asian Squash Curry

Maggie Ruggiero
  • 55 minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach

1 1/2 lb

Butternut squash

1

Onion, medium

1 14 ounce can

Coconut milk, unsweetened

1 1/2 tbsp

Thai kitchen red curry paste

1 tbsp

Fish sauce, Asian

1

(2- to 3-inch) cinnamon stick

3

Cloves, whole

1 2/3 tbsp

Vegetable oil

1/4 cup

Cashews, salted roasted

3/4 tsp

Cumin seeds

1/3 cup

Water