Vegan Butternut Squash Curry Following Spinach

Vegan Butternut Squash Curry subsequently Spinach once Coconut Oil, Yellow Onion, Garlic, Minced Ginger, Yellow Curry Powder, Ground Coriander, Red Pepper Flakes, Butternut Squash, Crushed Tomatoes, Full Fat Coconut Milk, Water, Kosher Salt, Baby Spinach, Roasted Peanuts, Cooked Brown Rice

The ingredient of Vegan Butternut Squash Curry Following Spinach

• 2 tablespoons coconut oil virgin or unrefined
• 1 2 yellow onion medium diced
• 3 cloves garlic minced
• 2 tablespoons minced ginger
• 2 teaspoons yellow curry powder mild spice
• 1 teaspoon ring coriander
• 1 teaspoon red pepper flakes
• 4 cups butternut squash diced
• 14 ounces crushed tomatoes can fire roasted
• 2 3 cup full fat coconut milk
• 3 4 cup water
• 1 teaspoon kosher salt
• 5 cups baby spinach
• roasted peanuts chopped for topping optional
• 5 cups cooked brown rice

Nutritions of Vegan Butternut Squash Curry Following Spinach

calories: nutritioninformation
carbohydrateContent: 540 calories
fatContent: 90 grams
fiberContent: 19 grams
proteinContent: 12 grams
saturatedFatContent: 11 grams
sodiumContent: 14 grams
sugarContent: 780 milligrams
: 5 grams

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