Butternut Squash Veggie Curry

2 cups brown rice
1 Tbl neutral oil (peanut, canola, etc.)
1-2 onions, large dice
3-4 plum or other tomatoes, seeded, large dice
1 butternut squash, seeded, 1/2 inch chunks
1 Tbl curry spice
1 can coconut milk
1/4 cup water
1/2 cup slivered almonds or roasted cashews (not salted)
3-4 cups baby spinach (washed)

1) Cook brown rice in a rice cooker on on top of the stove. It will take 40-60 minutes, so plan accordingly.

2) Heat oil in a heavy pan on a med/high heat. I like cast iron, but anything will do.

3) Add onions and saute until transluscent

4) Add tomatoes, squash, and curry spice. Saute for 2-3 minutes, stirring constantly.

5) Add coconut milk, bring to a boil, reduce to a simmer, add nuts (optional), and cover.

6) Stir occasionally. Add water if it thickens too much or start to stick to the pan.

7) When squash is just tender, add spinach and mix well until spinach fully wilts.

8) Put rice in large wide bowls. Pasta bowls work well. Serve curry on top of rice.

Comments

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