Shabbat is my FAVORITE way to spend Friday night. After a LONG week, there is nothing better than going to someones house, singing together, talking with friends, having a glass of wine, and eating great food. If we don’t have an event we need to attend on Friday nights then we opt for Shabbat.
We are so fortunate to have very good “family” here in Chicago that we get to spend our Shabbats with. They always have a great variety of food (usually all very exotic and spicy). This week we wanted to bring something to eat, rather than drink, so I prepared a green curry. It was a great meal to bring to someones house because its easy to share, kosher, gluten free, and vegetarian… a win for all!
I found this recipe on Vegetarian Times website and adapted a bit (mainly because I suck at reading directions). Serve with rice or quinoa, both are great.
Another huge perk of this super falvorful dish… its only 157 calories! Pair it with a 1/2 c of quinoa for a 260 calorie meal!
Thai Green Coconut Curry with Butternut Squash and Peppers
(vegan and gluten free)
1.5 c Green and yellow peppers (chopped)
1 can of 365 light coconut milk
1 container of cubed butternut squash (365 or traders is a great size)
1 shallots (minced)
1 purple onion (chopped)
3 gloves of garlic (minced)
2 tbsp green curry paste
2 cups of fresh spinach
1/4 c basil leaves
1/4 c cilantro
2 tbsp of olive oil
- In a large skillet heat oil and add onions and shallots. Let cook for about 4 minutes.
- On medium heat add the garlic and peppers. Then add the curry paste. Mix together and let cook for another 2 or 3 minutes.
- Pour coconut milk and butternut squash, bring to a simmer, and partially cover for 20 minutes.
- Meanwhile, in a blender or food processor combine cilantro, basil, and spinach. Set to the side until mixture if finished simmering.
- Add green mixture and combine for one minute. Serve warm and enjoy!