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

servings:

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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