Squash-Peanut Coconut Curry
This sweet, spicy and savory dish makes a delicious meal served over rice. Other winter squash may be substituted—try it with creamy kabocha or hubbard.
|1||cup light coconut milk|
|1|| tablespoon plus 2 teaspoons peanut|
|1 1/2|| pounds butternut squash, peeled,|
seeded and cut into 1 1/2-inch pieces
|2||medium onions, thinly sliced|
|1||tablespoon minced ginger|
|2|| teaspoons Thai red curry paste, such|
as Thai Kitchen
|1|| cup no salted added drained and|
|3||cups baby spinach|
|1/2||cup unsalted peanuts|
|2||tablespoons chopped cilantro|
|1||tablespoon lime juice|
|1||tablespoon fish sauce|
- Combine the coconut milk and cornstarch in a bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the squash and cook, turning occasionally, until lightly browned, 6-7 minutes; transfer to a plate.
- Return the skillet to the stove and heat 2 teaspoons of the oil over medium. Add the onion and ginger; cook, stirring occasionally, until lightly golden, 9-10 minutes. Stir in the curry paste and cook, stirring, 30 seconds. Add the coconut milk mixture, squash, chickpeas and 1/4 cup water; reduce the heat to medium-low, cover and simmer, stirring occasionally, until the squash is tender but still holds its shape, 12-15 minutes. Stir in the spinach and cook until just wilted, 1 minute. Remove from the heat and stir in the peanuts, cilantro, lime juice and fish sauce.
Calories: 372, Protein: 11g, Carbohydrates: 46g, Fiber: 10g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 479mg