Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cups (700g) butternut squash, peeled and cut into 3/4-inch cubes
  • 1 cup (130g) carrots, sliced into rounds
  • 2 cups (300g) cauliflower florets, bite-sized
  • 2 tbsp (16g) yellow curry powder
  • 1 tbsp (15g) Thai yellow curry paste
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tsp (5g) salt
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a 5-quart Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Add the yellow curry powder and curry paste to the aromatics. Stir constantly for 1-2 minutes to bloom the spices in the oil.
  3. Toss in the butternut squash, carrots, and cauliflower, stirring to coat in the curry paste. Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.
  4. Remove the lid and stir in the baby spinach until wilted (about 30 seconds). Stir in the lime juice and add salt to taste. Garnish with fresh cilantro before serving.