Tasty Butternut Curry

A delicious curry recipe from our Gut Health Ambassador Dawn Ballagh. It's full of flavour (and even better the next day!). For a vegetarian version, simply leave out the fish sauce and switch out the bone broth for vegetable broth.

Ingredients

1 tablespoons coconut oil (or your oil of choice)

1 large shallot, chopped (or 2 small)

2-2 ½ cups diced butternut pumpkin

1 tbsp grated ginger

2-3 tbsp red curry paste

½ tablespoon yellow curry powder

1 can coconut milk

¾ cup Nutra Organics Beef Bone Broth Powder (mixed with water)

2 tbsp fish sauce

2 tsp sugar

3-4 cups fresh baby spinach

Basmati rice, crushed cashews or peanuts, cilantro, lime wedges for serving

Method:

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternut is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant.

Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the pumpkin to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.