by Meghan Swidler
Ingredients
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1 large butternut squash, chopped into 1-inch pieces
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1 head of cauliflower, chopped into florets
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1 bag of spinach (or other dark leafy green)
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2 Tbsp coconut oil
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2 shallots, chopped
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2-3 cloves garlic, minced
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1 large knob fresh ginger, minced
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3-4 Tbsp green curry paste
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2 cans full-fat coconut milk
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1 tsp ground turmeric
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1 tsp cayenne or chili flakes
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1 Tbsp maple syrup
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2 Tbsp coconut aminos (or tamari)
Directions
Heat a large pot over medium-high heat. Once hot, add coconut oil, shallots, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add curry paste, coconut milk, cayenne, turmeric, maple syrup, coconut aminos, and stir. Bring to a simmer over medium heat.
Add chopped butternut squash first, and let cook for 10 minutes.
Then, add cauliflower. Cover and cook for 5-10 more minutes, stirring occasionally to infuse all veggies with curry flavor. Keep at a simmer.
Add spinach or other raw leafy green (i.e. kale), and stir into curry until fully wilted.
At this time, taste and adjust the flavor of the broth to your liking. Add more maple syrup for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor.
Serve as is, or paired with coconut rice or raw greens (optional)!
