Squash & Apple Vegetable Curry

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb butternut squash
• 2 Honeycrisp apples
• 1 medium yellow onion
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 2 tbsp coconut oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1.25 tsp kosher salt
• 1/2 cup fresh cilantro
• 1 lime
• 3 cups baby spinach

Instructions

1. 1Peel and cube the butternut squash into three-quarter-inch pieces. Core the apples and cut them into similar-sized chunks so they cook evenly.
2. 2Dice the onion, mince the garlic, and grate or finely mince the fresh ginger.
3. 3Warm the coconut oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until soft and lightly golden, 5 to 6 minutes.
4. 4Stir in the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne. Toast the spices, stirring constantly, until fragrant and a shade darker, about 60 to 90 seconds.
5. 5Add the cubed squash and apple pieces. Toss well so every piece is coated in the spiced oil and cook for 2 minutes to begin softening.
6. 6Pour in the coconut milk and vegetable broth. Season with salt, scrape the bottom of the pot, and bring the mixture to a gentle simmer.
7. 7Reduce heat to medium-low, cover partially, and simmer until the squash is tender but not falling apart and the apples still hold shape, 18 to 22 minutes. Stir once or twice.
8. 8Uncover and fold in the baby spinach until it just wilts into the sauce, 1 to 2 minutes. The curry should look creamy and vibrant orange with soft fruit and squash pieces.
9. 9Squeeze in the juice of half the lime and taste for salt and brightness. Add more lime or salt if the sweetness needs balancing.
10. 10Ladle into bowls, top generously with torn cilantro leaves, and serve with an extra lime wedge. The natural sweetness of squash and apple shines without any heavy cream or processed sauce.