35 mins

Spicy salmon and butternut squash curry

Dinner

Four servings

Nutrition info

• 4 cups butternut squash, pre-chopped
• 1 yellow onion
• 2 ½ tbsp minced ginger
• 2 tbsp coconut oil
• 1 tbsp cumin
• 1 ¾ tsp cardamom
• 1 ¾ tsp red pepper flakes
• 1 ⅓ cups vegetable broth
• 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
• 2 cups full-fat coconut milk
• 2 ½ tbsp honey
• ¾ lime
• 1 ½ tbsp fish sauce
• 8 cups spinach
• ⅔ cup fresh cilantro

Directions

• Step 1

  Peel butternut squash, remove the seeds and cut into bite-sized cubes.

  In this recipe

  • 4 cups butternut squash, pre-chopped
• Step 2

  Mince onion and ginger. Add coconut oil to a large pot over medium heat and sauté onion 2 minutes, until softened and translucent.

  In this recipe

  • 1 yellow onion
  • 2 ½ tbsp minced ginger
  • 2 tbsp coconut oil
• Step 3

  Add cumin, cardamom, red pepper flakes and ginger and cook until fragrant, about 30 seconds.

  In this recipe

  • 2 ½ tbsp minced ginger
  • 1 tbsp cumin
  • 1 ¾ tsp cardamom
  • 1 ¾ tsp red pepper flakes
• Step 4

  Add butternut squash and broth, cover and let cook 12 to 14 minutes until tender.

  In this recipe

  • 4 cups butternut squash, pre-chopped
  • 1 ⅓ cups vegetable broth
• Step 5

  Meanwhile, cut salmon into bite-size cubes and add to pot along with full-fat coconut milk. Let simmer about 2 minutes, until salmon is opaque. Stir in honey, lime juice and fish sauce. Add more salt to taste if needed.

  In this recipe

  • 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
  • 2 cups full-fat coconut milk
  • 2 ½ tbsp honey
  • ¾ lime
  • 1 ½ tbsp fish sauce
• Step 6

  Divide spinach into bowls and top with butternut squash, salmon and cilantro.

  In this recipe

  • 4 cups butternut squash, pre-chopped
  • 1 lb salmon (4 oz, 4 oz, 4 oz, 4 oz portions)
  • 8 cups spinach
  • ⅔ cup fresh cilantro