Butternut Squash Asian Curry

By pattie_d

Ingredients

• 2 tablespoons of grape seed oil
• 1 1/2 lb butternut squash, peeled, seeded and cut into even pieces
• 3/4 teaspoon cumin seeds
• 1 medium onion chopped
• 1 14oz can unsweetened coconut milk, do not stir, divided
• 1/4 teaspoon of garam masala
• 1/4 teaspoon of tumeric
• 1/4 teaspoon of red chili flakes
• 4 cloves of garlic chopped
• 10 mushrooms quartered
• 1/3 cup water
• 1 cinnamon stick
• 3 whole cloves
• 5 oz of spinach (one bag)
• Juice from 1/2 a fresh lime

Details

Servings 4
Adapted from windycitycrossfit.com

Preparation

Step 1

Heat 1 tablespoon of grape seed oil in a heavy skillet or dutch oven add butternut squash, cumin seed and 1/4 teaspoon of kosher salt and saute until the squash starts to brown, about 6 minutes, transfer to plate.

Add remaining grape seed oil and cook onion over medium heat, stirring occasionally, until softened about 5 minutes.  Add 1/4 cup coconut milk from the top of the can (do not stir once can is open), stirring and cook for about 2 minutes.  Add in garam masala, tumeric, chili flakes, garlic and mushrooms and mix everything together.  

Add back in squash, water, cinnamon stick, cloves and the rest of the can of coconut milk and simmer covered until squash is tender, about 10 minutes.  

Stir in spinach and cook until wilted, 1-2 minutes, stir in lime juice and serve.

There are many textures and flavors of this spicy coconut curry with butternut squash and spinach.  I just started making this recipe for the past three years and it can be used as either a main dish or a side dish and is paleo.