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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion, garlic, and ginger and cook until softened.
Add tomato puree, curry powder, turmeric, and chili powder and continue cooking until fragrant.
Stir in the butternut squash, cover the pan and cook for 5 minutes, stirring halfway through.
Remove the lid and add the green beans. Continue cooking, stirring regularly for 5 minutes.
Add the chopped tomatoes and coconut cream. Reduce heat, cover, and simmer for 35 minutes, until the squash has softened.
Add the raisins and spinach for the last 5 minutes of cooking time.
Serve and enjoy.
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For a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid.
Substitute coconut cream with coconut milk for a lighter version.
Can I use frozen spinach?
Yes, you can use frozen spinach. Just add it directly to the curry without thawing.
Is there a substitute for coconut cream?
You can use coconut milk as a lighter alternative to coconut cream.
How can I make this curry spicier?
Increase the amount of chili powder or add fresh chopped chilies for extra heat.
Can I prepare this curry in advance?
Yes, this curry can be made a day ahead and reheated before serving.
What can I serve with this curry?
Serve this curry with rice or naan bread for a complete meal.
