Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons avocado oil, divided
  • 1/2 inch piece fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 1 tablespoon green curry paste
  • 1 teaspoon cumin
  • 1 tablespoon green curry paste
  • 2 cups full fat coconut milk
  • 2 teaspoons lime juice, more to taste
  • 1 teaspoon fish sauce
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon sea salt, more to taste
  • 1 yellow onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 3 cups butternut squash “noodles”
  • 1 cup fresh spinach (optional)
  • 1 tablespoon scallions, thinly sliced
  • 1 tablespoon cilantro, for garnish
  • 1 lime, sliced into wedges for garnish
  • 1 red chili pepper, sliced thin for garnish
  • Optional: 1 cup fresh spinach

Instruction

  • Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine.  Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
  • Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
  • Add butternut squash “noodles” and sauté for an additional 5-7 minutes.  If adding the spinach, add at the end and toss until wilted.
  • Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.