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

Serves 4


  • 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


Total 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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