Easy Butternut Squash & Spinach Curry
Soft, sweet butternut squash and spinach in a creamy curry sauce. Ready in only 30 minutes!
Ingredients:
1 tablespoon coconut oil (if you don't have coconut oil then you can sub it for whatever oil you usually use)
1 medium onion , sliced thinly
3 cloves garlic , chopped finely
1 fresh chilli pepper or 1/2 teaspoon of , dried chilli flakes, (optional)
2 tablespoons mild curry powder
1 tablespoon arrowroot powder , or cornstarch
1 medium butternut squash , peeled, deseeded & chopped
13.5 oz can coconut milk
240mls | 1 cup water
3 large handfuls spinach
1 squeeze of lemon juice
Salt and pepper
Instructions:
Heat a large pan and add the oil.
Sauté onion until golden
Add the garlic and chilli if you are using it and sauté for a minute or two longer.
Add the curry powder and continue cooking for another minute, stirring frequently.
Add the arrowroot or cornflour and stir well again. It will go a little clumpy and stick to the bottom a bit but don't worry.
Gradually add the water, stirring as you go to get any lumps out.
Add the butternut squash and the coconut milk and season generously with salt and pepper.
Simmer over a medium heat until the butternut squash pieces are tender (15 - 20 minutes depending on how big you cut your chunks)
Add the spinach. You might struggle to fit it in but it will wilt very quickly and then you will be able to stir it into the sauce.
Just before serving add a squeeze of lemon juice and stir to incorporate.
