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Vegan Butternut Squash Curry with Spinach

Lisa Lin
  • 45 minutes
  • Serves 4

INGREDIENTS

4 cups

Baby spinach

4 cups

Butternut squash

1 tsp

Coriander, ground

3 cloves

Garlic

2 tbsp

Ginger

1

Peanuts, roasted

1 14 ounce can

Tomatoes, fire-roasted

1/2

Yellow onion, medium

2/3 cup

Coconut milk, full-fat

4 cups

Brown rice, cooked

2 tsp

Curry powder, yellow

1 tsp

Kosher salt

1 tsp

Red pepper flakes

2 tbsp

Coconut oil, virgin (or unrefined)

3/4 cup

Water