• prep: 20 min
• cook: 30 min
• total: 50 min

A creamy coconutty butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.

• 1 large shallot, (diced (~1/3 cup))
• 3 cloves minced garlic ((~1 and 1/2 teaspoons))
• 2 tablespoons finely minced ginger ((from a 1 and 1/2 inch piece))
• 1 butternut squash, (diced (~4 and 1/2 cups))
• 2 tablespoons coconut oil
• 3 tablespoons red curry paste (Note 1)
• 1 and 1/2 teaspoons yellow curry powder
• 1/4 teaspoon ground coriander
• 3/4 cup Pacific Foods' Organic Creamy Butternut Squash Soup
• 1 can (15 ounces) full-fat coconut milk
• 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes
• 1 teaspoon fine sea salt
• 1-2 teaspoons white sugar, (optional)
• 3 cups fresh baby spinach
• Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges

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Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving

• Calories: 183 % Daily Value *
• Total Fat: 9 g 14.23%
• Saturated Fat: 7 g 35.38%
• Trans Fat: 0 g %
• Cholesterol: 5 mg 1.67%
• Sodium: 1115 mg 46.44%
• Calcium: 87 mg 8.72%
• Potassium: 363 mg 10.37%
• Magnesium: 0 mg 0%
• Iron: 2 mg 12.21%
• Zinc: 0 mg 0%
• Total Carbohydrate: 22 g %
• Dietary Fiber: 4 g 17.18%
• Sugar: 6 g
• Protein: 3 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 0 g

• Vitamin A 240.22%
• Vitamin C 65.34%
• Vitamin D 0%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat2
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch1
• Exchange - Vegetables1
• Exchange - Lean Meat0
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit0 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total0 oz-eq

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