Y’all probably know by now that I like curry. In fact, I often default to curry when I feel like I need to be warmed or comforted by my food. Not that I don’t always want my food to be warming or comforting, but ya know, sometimes you just need that little something extra!
Wintertime=crazytime at my work, which means at this time of year I like meals that are as easy and satisfying as possible. Also, I think it can be hard to eat healthy (or maybe easier to eat like crap?) when it’s cold outside. This soup is a one-pot meal, with hearty and healthful sweet potato, butternut squash, and spinach. Easy, simple, healthy, tasty. You know the added benefit of all those antioxidants? Cold and flu fighting super powers!
Coconut Vegetable Curry Stew
–medium butternut squash, peeled, seeded, and cut into 1″ cubes
–sweet potato, peeled and chopped
–tsp olive oil
–small yellow onion, chopped
–2 cloves garlic, minced
–1 oz. ginger, minced
–TBSP curry powder
–1 cup vegetable broth
–15 oz. can coconut milk
–salt and pepper
–baby spinach leaves
Heat the oven to 375 degrees. In a glass dish, bake the squash and potato pieces until soft (about 40 minutes). I bake mine dry but you can toss them in 1 tsp of olive oil if you prefer.
Heat olive oil in a large stock pot over medium heat. Add the onion, garlic, ginger, and curry powder and sauté to translucency (1-2 minutes), stirring often to avoid overbrowning. Add the squash and potato mixture, the vegetable broth, and the coconut milk to the pot. Simmer over medium-low heat for 20 minutes. Season with salt and pepper to taste. Serve into bowls. Add a few baby spinach leaves to the top of each bowl (the heat will wilt the spinach slightly without overdoing it). Slurp up!
Dammit Jim, I’m not a doctor…
Time: 70 minutes
Serves: 4
Calories: 420 per serving
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