Sri Lankan-Inspired Curry

Serves

4

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

1.25 lbs (570 g) butternut squash, peeled, diced
1 sweet potato, peeled, diced
3 tbsp coconut oil
2 tbsp Sri Lankan curry paste (or red curry paste)
2 red bell peppers, sliced
1 large red onion, thinly sliced
3 cloves garlic
14 fl oz (400 ml) can coconut milk
1 tbsp coconut sugar
1 tbsp lime juice
3.5 oz (100 g) spinach

Nutrition

(Per Serving)

Calories

401

Fats

25 g

Protein

6 g

Carbs

38 g

Instructions

  • Preheat oven to 428°F (220°C) and line baking tray with parchment paper.
  • Toss squash and sweet potato on tray with curry paste and 2 tablespoons coconut oil. Roast for 20 minutes. Remove from oven, add red bell peppers, and return to oven. Roast for 10 to 15 minutes.
  • In pan, heat remaining tablespoon of coconut oil. Add onion and garlic and cook for 5 minutes. Add coconut milk and sugar and simmer for 10 minutes.
  • Stir in lime juice, then add roasted vegetables and cook for 5 more minutes, stirring often.
  • Add spinach and stir until wilted. Serve.