Ingredients
– 1 medium butternut squash, peeled and diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 400 ml coconut milk
– 400 g diced tomatoes (canned)
– 300 g spinach (fresh or frozen)
– Salt and pepper, to taste
– Cooked rice, to serve
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for another minute.
4. Mix in the butternut squash, coconut milk, and diced tomatoes. Bring the mixture to a simmer and let it cook for 15 minutes, or until the squash is tender.
5. Add the spinach and season with salt and pepper. Stir well and cook for an additional 3-4 minutes until the spinach wilts. Serve over cooked rice.
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