- 2 tablespoons olive oil
- ½ red onion diced
- 2 cups butternut squash cubed
- 1 red bell pepper diced
- 1 seranno pepper cut into thin strips
- 1 cup white mushrooms
- 1 cup snap peas
- 3 garlic cloves minced
- 1 can thai kitchen full fat coconut milk
- 1 heaping tablespoon red curry paste (add more if you like spice) I added an extra teaspoon
- ½ teaspoon fresh ginger grated
- ½ teaspoon cumin
- ¼ teaspoon coriander
- 3 cups spinach
- basil or cilantro for garnish (I used basil)
1. Heat the olive oil in a medium sized pot on medium heat. Add the onions and saute until slightly translucent. 2. Add the butternut squash, red pepper and serrano pepper to the pot. Cook until the squash softens, about 7-8 minutes. 3. Add the mushrooms, snap peas, garlic, coconut milk, curry paste, ginger, cumin, garlic powder and coriander. Give it a nice mix and simmer to let the spices merry for 10 minutes. If you would like it to have more spice you can add more curry paste. 4. Add the spinach in and let it wilt, around 2-3 minutes. 5. Serve with rice and top immediately with basil and cilantro.