About recipe

This recipe is full of warm, tangy flavors for fall and comes together in just about a half an hour! Serve it as a side dish or add in some cooked chickpeas, tofu, or chicken for more protein. It’s also great to prepare ahead of time. Leftovers will only be more flavorful after marinating in all of the spices!

Ingredients (serves 4)

• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 3/4 teaspoon red pepper flakes
• 4 cups peeled and diced butternut squash
• 14oz can fire roasted crushed tomatoes
• 2/3 cup low-fat or skim milk
• 3/4 cup water
• 4 cups baby spinach
• 1 1/3 cups uncooked brown rice
• 1/4 cup chopped peanuts, to garnish (optional)

Preparation

1. Cook brown rice per package instructions.
2. Heat a pot over medium-high heat. Add the olive oil and onions. Cook for about 2 minutes, until onions start to soften. Add the garlic and cook for another minute.
3. Add the ginger, curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, milk, and water. Cover the pot with a lid and bring to a boil.
4. Reduce heat to medium and let simmer for 15 minutes, or until squash is tender. Stir frequently to prevent curry from burning in the bottom of the pot.
5. Turn off the heat and add spinach. Stir for about 1 minute, or until the spinach begins to wilt.
6. Serve over cooked brown rice and garnish with chopped peanuts, if desired.