one pot Butternut squash Curry

🥘 Ingredients

• Butternut Squash
  1
• carrot (diced)
  1
• cauliflower
  1
• cayenne
  1/4 tsp
• chick peas
  1 can
• coconut milk
  1 can
• coconut oil
  1 Hosp
• ginger (grated)
  1 Hosp
• onion (diced)
  1
• peanut butter
  3 Hosp
• peanuts
• rice
• soy sauce
  2 Hosp
• spinach
  2 c
• tumeric
  1/2 tsp
• veg. broth
  1 c
• yellow curry paste
  1 tbsp

🍳 Cookware

• large pan

1. 1

   Add coconut oil to large pan and fry onion , carrot , cauliflower , and Butternut Squash until soft ( ⏱️ 15 minutes ).

   coconut oil: 1 Hosp, onion: 1 (diced), carrot: 1 (diced), cauliflower: 1, Butternut Squash: 1
2. 2

   Stir in ginger , yellow curry paste , tumeric , and cayenne and cook for ⏱️ 1 minute .

   ginger: 1 Hosp (grated), yellow curry paste: 1 tbsp, tumeric: 1/2 tsp, cayenne: 1/4 tsp
3. 3

   Stir in coconut milk , veg. broth , peanut butter , and soy sauce . Bring to a simmer for ⏱️ 5 minutes .

   coconut milk: 1 can, veg. broth: 1 c, peanut butter: 3 Hosp, soy sauce: 2 Hosp
4. 4

   Add chick peas and simmer for ⏱️ 5-10 minutes .

   chick peas: 1 can
5. 5

   Add spinach and cook until wilted, then add peanuts and stir.

   spinach: 2 c, peanuts
6. 6

   Serve with rice .

   rice