Butternut Squash Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 tbsp coconut oil
• 1 small onion or 2 shallots, diced
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 4 heaping cups cubed butternut squash
• 3 tbsp red curry paste
• 2 tsp coconut sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 14oz can coconut milk, full-fat or lite
• 1 14oz can fire-roasted diced tomatoes
• 1 tbsp tamari or soy sauce
• 4 cups baby spinach or kale
• 1 tbsp lime juice
• 1-2 cups dry rice, for serving
• 1/4 cup crushed peanuts, for serving
• 1/4 cup cilantro, for serving