Lunch: Curried Butternut Squash Stew

Recipe by Marcia Kiesel A fabulous, simple-enough-for-a-Wednesday dish using three staples: Bok choy, coconut milk, and onion.

Ingredients

1 tbsp. vegetable oil
1 red onion
.13 tsp. salt
2 tsp. grated fresh ginger
2 tsp. curry powder
1 can unsweetened coconut milk
1/2 c. water
3 c. butternut squash
1 tomato
1/2 lb. bok choy
Steamed rice

Instructions

In a saucepan, heat vegetable oil over medium heat. Cook red onion and salt, stirring, 3 minutes. Stir in grated ginger and curry powder.
Add coconut milk and water; bring to a boil. Add butternut squash; simmer until tender, 15 minutes. Add tomato and bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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