Ingredients:
1 large butternut squash
1 TB. flaked almonds
2 medium onions, chopped
1 tsp. GRANULATED GARLIC POWDER
1/2-1 tsp. GINGER POWDER
1/2 tsp. CRUSHED RED PEPPERS
1 tsp. GROUND CORIANDER
1 tsp. GROUND CUMIN
1 tsp. BROWN MUSTARD SEEDS
1/2 tsp. GROUND TURMERIC
1.5 Cup coconut milk (a standard 14.5 oz. can)
1-11/2 Cups baby spinach, roughly chopped
1 TB. fresh cilantro, chopped
Instructions:
Peel the squash. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted.
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