Ingredients
1⁄2 butternut squash
2 roma tomatoes (or 1 cup crushed tomatoes)
1 cup spinach
1 tablespoon chopped green chilis
Seasoning
1 tablespoon olive oil
1⁄8 teaspoon asafoetida
1⁄2 teaspoon cumin seeds
1 teaspoon mustard seeds
1⁄2 tablespoon curry powder
1⁄2 teaspoon salt
1⁄2 cup coconut milk (OR 1/2 cup soaked/blended cashews)
Instructions
Wash, peel, & cut the butternut squash into cubes
Wash and chop the tomatoes into small pieces
if using crushed tomatoes, skip this step
In a pan over medium heat, add the oil, cumin seeds, and mustard seeds. Let the spices toast in the pan for 1-2 minutes
Add green chilis, tomatoes, curry powder, salt, & asafoetida to the pan. Mix and let cook until tomatoes are soft
Add the chopped butternut and coconut milk to the pan, cover and let simmer for 10-15 minutes (until butternut is soft)
Add spinach, mix together and cover for another 3-5 minutes
Enjoy with your favorite bread, or on top of rice
♡ Say a prayer of gratitude, serve with love, and eat with joy ❤️
.
#plantbasedrecipes #weeklyrecipes #curryrecipe #curryrecipes #vegancurry #plantbaseddinner #dinnerideas #plantbaseddiet