One of my favorite happy hormone recipes

May 5, 2014 by

Butternut Squash Curry served over a Bed of Fresh Spinach

Serves 4 Prep time: 20 minutes, cooking time: 30 minutes


        • 1 tablespoon grape seed oil
        • 1 small onion, chopped
        • 2 cloves garlic, minced
        • 1 cup vegetable broth
        • 1 small butternut squash, peeled and cut into ½ inch cubes
        • 1 medium zucchini, cut into ½ inch cubes
        • 1 19oz can chickpeas, drained and rinsed
        • ½ teaspoon ground cumin
        • ¼ teaspoon cayenne pepper
        • ½ teaspoon curry powder
        • 1 medium tomato, chopped
        • ⅓ cup raisins
        • Salt and pepper to taste
        • 4 cups spinach


        1. Heat the oil over medium heat in a large pot. Add onions and cook for about 5 minutes, until soft. Add the garlic and cook for another minute.
        2. Add vegetable broth and butternut squash. Cover and let simmer for about 15 minutes, until squash is almost tender.
        3. Add zucchini, chickpeas, cumin, cayenne, curry powder, tomatoes and raisins to the squash mixture. Cover and cook for another 5 minutes. Season with salt and pepper.
        4. Serve the butternut squash curry over a bed of fresh spinach.

I hope you enjoy it too!

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