Gluten-Free Vegan Serves 4
- 4 Cups Spinach
- 4 Cups Butternut Squash cubed
- 3 Cloves of Garlic
- 1 14-ounce can Tomatoes roasted
- ½ Scallion minced
- 1 tsp Roasted Garlic Better Than Bullion
- ¾ Cup Water
- ⅔ Cup Coconut Milk Full Fat
- 2 TBsp Fresh Ginger
- 2 tsp Curry Powder
- 1 tsp Sea Salt
- ¾ tsp Cayenne Pepper Powder
- 2 Cups Cooked Brown Rice
- 2 Cups Cooked Quinoa
- 2 TBsp Coconut Oil raw
- 1 tsp Coriander ground
- 1 tsp Cumin ground
Directions:
Heat large pot and add oil and scallions. Cook for 2 minutes add ginger and garlic, cook for an additional 1-2 minutes. Add into pot curry powder, coriander, cumin, and pepper. Stir to evenly coat vegetables. Combine diced squash, tomatoes, milk, water, and salt. Cover and bring to a boil. Reduce heat and let simmer for 15 minutes or until squash is fork tender. Remove from heat add spinach and stir to wilt spinach. Serve over or with rice quinoa mixture. I like to top mine with chopped walnuts and sliced avocado.