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Dinner for 4

One-Pot Butternut Squash Curry

This one-pot curry simmers squash, cauliflower, chickpeas, and spinach with coconut milk, peanut butter, and warm spices.

$2.19per serving $$
30 minstart to table
4servings

IndianVegetarianVeganDairy-freeBudgetLunchesDinnersOne-potFall

Ingredients

  • 1 tbsp coconut oil
  • 1 yellow onion
  • 1 large carrot
  • 2 cups cubed fresh butternut squash
  • 3 cups cauliflower florets
  • 3 cloves garlic
  • 1 tbsp freshly grated ginger
  • 1 tbsp yellow curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 can (15 oz) full-fat coconut milk
  • 1 cup vegetarian broth
  • 2 tbsp natural creamy peanut butter
  • 1 1/2 tbsp gluten-free soy sauce or coconut aminos (optional)
  • 1/2 tsp salt (optional)
  • freshly ground black pepper
  • 1 can (15 oz) chickpeas
  • 1 1/2 cups fresh spinach
  • cilantro
  • chopped peanuts

Steps

  1. Heat the coconut oil in a large pot over medium heat.
  2. Cook the onion and carrot for 4 minutes, stirring often.
  3. Add the squash, cauliflower, garlic, ginger, curry powder, turmeric, and cayenne, then cook for 2 minutes.
  4. Pour in the coconut milk and broth, stir in the peanut butter and soy sauce if using, and bring to a simmer.
  5. Cover and simmer for 15 minutes, stirring once, until the vegetables are tender.
  6. Stir in the chickpeas and spinach, then cook uncovered for 3 to 4 minutes until the spinach wilts.
  7. Season with salt and pepper, then stir in the cilantro and chopped peanuts.

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