Butternut Squash and Spinach Curry with Coconut Rice

I love making a good curry in the fall and winter. There is something so cozy and comforting about it, and the aromas are hard to beat. The coconut milk in the rice makes this dish extra creamy. This is one of my favorite recipes for vegan and vegetarian friends.

Ingredients for Butternut Squash and Spinach Curry

Ingredients

1 medium butternut squash, peeled and chopped into 1-inch pieces

2 tablespoons coconut oil

1 white or yellow onion

3 garlic cloves, minced

1 tablespoon minced ginger (I use jarred)

1 can full fat coconut milk

½ cup water

3 tablespoons red curry paste (I use Thai Kitchen)

2 tablespoons brown sugar

3 cups fresh spinach

1 tablespoon soy sauce

juice of half a lime

Ingredients for Coconut Rice

1 ½ cup Jasmine rice, rinsed

One can coconut milk

1 cup water

½ teaspoon salt

zest and juice of 1 lime

Recipe

In a medium pan add rice, coconut milk, water, and salt and bring to a boil, stirring occasionally. Then cover with the lid and simmer for 40 minutes. Turn off heat and let sit for 5 minutes. Add in the lime zest and juice and stir.

While the rice is simmering, preheat oven to 400 degrees. Add the squash to a baking sheet and toss with 1 tablespoon of coconut oil. Season with salt and pepper and bake 30 minutes.

While the squash is cooking, peel and chop the onion. Over medium heat, place a large Dutch oven and add the remaining tablespoon of coconut oil. Add the onion and cook 5-7 minutes, stirring frequently. Then add in the garlic and ginger and stir for a minute. 

Next add in the coconut milk, water, curry paste, and brown sugar and bring to a low boil. Reduce to simmer. 

Once the squash is done, add to the curry with the spinach and simmer for 10 minutes, stirring occasionally. The spinach will wilt down. Turn off the heat and add in the soy sauce and lime juice. Season with salt. Serve in bowls over rice.

Serves 4

If you enjoy this recipe, I recommend giving this Curry Chicken Salad with Fig Jam recipe a try.
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