Side dishe for 2
Squash and Greens Curry
Butternut squash simmers with onion, garlic, curry spices, coconut milk, and Swiss chard for a warm thirty-minute curry.
$1.75per serving $
30 minstart to table
2servings
IndianVegetarianVeganDairy-freeGluten-freeBudgetSide dishesFall
Ingredients
- 2 tbsp coconut oil
- 1 tbsp indian curry powder
- 2 cloves garlic
- 1 inch ginger
- 1 small yellow onion
- 2 1/2 cups butternut squash
- 1 bunch swiss chard
- 1/2 can can coconut milk (optional)
- 1 tbsp juice of a lemon (optional)
- salt and pepper to taste (optional)
Steps
- Heat the coconut oil in a large skillet over medium heat.
- Cook the onion, garlic, ginger, and curry powder for 3 minutes.
- Add the squash, coconut milk, salt, pepper, and 1 cup water.
- Cover and simmer for 15 minutes, until the squash is tender.
- Stir in the Swiss chard and cook for 5 minutes, until wilted and tender.
- Stir in the lemon juice and cook for 1 minute.
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Vegan 30-minute side dishes 365Vegetarian Indian side dishes 71Gluten-free Indian side dishes 48Dairy-free Indian side dishes 46