Butternut Squash Curry with Spinach - Community Servings
This recipe is full of warm, tangy flavors for fall and comes together in just about a half an hour! Serve it as a side dish or add in some cooked chickpeas, tofu, or chicken for more protein. It’s...
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 3/4 teaspoon red pepper flakes
- 4 cups peeled and diced butternut squash
- 14oz can fire roasted crushed tomatoes
- 2/3 cup low-fat or skim milk
- 3/4 cup water
- 4 cups baby spinach
- 1 1/3 cups uncooked brown rice
- 1/4 cup chopped peanuts, to garnish (optional)
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