With 5 winter weeks ahead, we aren't slowing down! Some of the most delicious produce grows in the winter, including butternut squash. No offense to zucchini, but the health benefits of winter squash seriously outweigh their summer cousins. Not only are they low in fat and high in fiber, butternut squash is rich in potassium and high in vitamin B6. It also contains high levels of beta-carotene, which has been identified as a deterrent against breast cancer. We've paired it with a few of our other favorite ingredients in this delicious curry to keep you healthy, warm & going strong for the rest of the season!
Ingredients:
- 1 tbsp. olive oil
- 1/2 chopped white onion
- 3-4 minced garlic cloves
- 1 medium butternut squash, skinned & chopped
- 1 can chickpeas, drained & rinsed
- 2 tbsp. curry paste (pictured is yellow curry, but you can use whatever kind you like)
- 1 can light coconut milk
- 2 cups water
- 1/2 tsp. salt
- 1 cup frozen peas
- 2 cups spinach
- 1 bunch cilantro
Directions:
1. Saute onions and garlic in the olive oil over medium heat for 5 minutes.
2. Add butternut squash, chickpeas, coconut milk, water, curry paste & salt. Bring to a boil.
3. Turn the heat down to medium, cover & simmer for 20 minutes. Stir occasionally.
4. Test the squash with a fork, it should be soft but not falling apart.
5. Add frozen peas and spinach. Stir & simmer for 3 minutes until spinach cooks down.
6. Remove from heat. Serve over rice or eat just by itself, topped with fresh cilantro and shredded coconut.
Enjoy!
Tammy Fodrey & Biopharma Scientific
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