- 1 Tbsp. vegetable oil
- 1 red onion, diced
- 1/8 tsp. salt
- 2 tsp. grated fresh ginger
- 2 tsp. curry powder
- 1 (13.6-ounce) can unsweetened coconut milk
- ½ cup water
- 3 cups butternut squash, cubed
- 1 tomato, diced
- ½ pound bok choy, chopped
- Steamed rice, optional
DirectionsTotal time: 45 minutes
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.
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