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Brown Rice Casserole with Curried Butternut Squash

Elaine
  • 45 minutes
  • Serves 6

INGREDIENTS

10 oz

Baby spinach, fresh

4 cups

Butternut squash, cooked

1 14.5 ounce can

Chickpeas

1

Cilantro

1

Onion

1 14.5 ounce can

Coconut milk

3 cups

Basmati rice, cooked brown

1 1/2 tbsp

Curry powder

1 tbsp

Coconut oil