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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

1
butternut squash
1 kg or 6 cups/1.5 L dice
2 tbsp
Compliments Canola Oil
30 mL
1 cup
diced onion
250 mL
2 tbsp
jarred ginger garlic chili paste
30 mL
2 tsp
yellow curry powder
10 mL
1 tsp
ground coriander
5 mL
1 can
diced tomatoes
398 mL
1 can
Compliments Light Coconut Milk
400 mL
1/4 tsp each
salt and pepper
1 mL
1 pkg (142 g)
Compliments Organic Baby Spinach
5 cups/1.25 L

Directions

Step 1

To prepare the whole squash, slice off and discard the stem and bottom of the squash. Cut the squash into large rounds. Slice off and discard the skin. Scrape off and discard the pulp and seeds. Cut flesh into large dice; set aside.

Step 2

Heat oil in large saucepan over medium-high heat. Add the onion; cook until softened and translucent, approx. 2 min. Stir in the ginger garlic chili paste; cook until fragrant. Stir in the curry powder and coriander to thoroughly coat the onion. Mix in the butternut squash, canned tomatoes, coconut milk, salt and pepper.

Step 3

Bring to a rapid simmer, then immediately reduce heat to a low simmer. Cook, uncovered, stirring occasionally, until the squash is fork-tender and the sauce has slightly thickened, about 15 min.

Step 4

Turn off heat. Stir in baby spinach to wilt. Serve immediately with Compliments Naan Bread or brown rice, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
290
Fat:
16 g
Saturated Fat:
6 g
Carbs:
35 g
Fibre:
10 g
Sugar:
8 g
Protein:
6 g
Sodium:
480 mg
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