SUMMER COCONUT CURRY SQUASH

SUMMER COCONUT CURRY SQUASH

1 Tbsp Coconut Oil

2 Garlic Cloves, minced

½ Yellow Onion, chopped

½ Tablespoon Curry Powder

½ Teaspoon Sea Salt

1 Yellow Squash, sliced

1 Zucchini, sliced

1 14 oz. Can of Coconut Milk

1 Cup Baby Spinach

Springs of Cilantro for garnish

Instructions

1. Heat coconut oil in a large saucepan over medium heat. 

2. Add garlic and onions and sauté for about 5 minutes, or until onions are translucent. 

3. Add curry powder and sea salt and stir for one minute.

4. Then, add the squash and zucchini, coating with the spices, sautéing for 3 - 5 minutes. 

5. Pour in the coconut milk and cook for another few minutes until the squash is tender. 

6. Add Spinach and cook until wilted. 

7. Serve with cooked basmati rice topped with cilantro springs.