Butternut Squash and Spinach Curry with Coconut Milk

This butternut squash and spinach curry is a delicious and easy-to-make dish that's perfect for a weeknight meal. The squash is roasted until tender and browned, then simmered in a creamy coconut milk sauce with onions, garlic, ginger, cumin, coriander, and turmeric. The spinach is added at the end and cooks quickly, wilting down into the sauce. The result is a flavorful and satisfying curry that's sure to please everyone at the table.

This recipe was inspired by a trip I took to Thailand a few years ago. I was lucky enough to spend some time cooking with a local family, and they taught me how to make this delicious curry. I've adapted the recipe slightly to make it easier to make at home, but the flavors are still authentic and amazing. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 (13.5 ounce) can unsweetened coconut milk

Instructions

1. Heat a large skillet over medium heat. Add the butternut squash and cook until tender and browned.
2. Stir in the onion, garlic, ginger, cumin, coriander, turmeric, and salt to taste.
3. Cook until the onion is softened.
4. Add the coconut milk and bring to a simmer.
5. Reduce heat to low and cook for 10 minutes.
6. Stir in the spinach and cook until wilted.
7. Serve over rice or quinoa.

Why It Works

• Roasting the butternut squash before adding it to the curry gives it a deep, caramelized flavor.
• The combination of spices in this curry is perfectly balanced, creating a flavorful and aromatic dish.
• The coconut milk adds a rich and creamy texture to the curry.
• The spinach adds a pop of color and nutrition to the dish.