Ingredients:
1 large onion, chopped 2 yellow peppers, diced green curry paste 3 c butternut squash 1 13.5 oz can light coconut milk 2 c spinach leaves 1/4 c cilantro and basil 1.5 tbsp vegetable oil Directions: Heat oil, add onion and sauté 5-7 min. Add bell peppers, 3 min. Stir in curry paste & minced garlic, 1 min. Add squash & coconut milk, simmer, partially covered for 20 min. In a blender mix spinach, cilantro, basil with 1/4 c water. Stir into curry mixture to combine.
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July 2020
Favorite LinksKundalini Yoga Quotes:“I’d never felt anything like it; it was just an opening of energy and a feeling of such liberation.” -Marika Bethel, owner, Glowing House |