Butternut Squash Couscous
Salt & Pepper
This recipe is one of the easiest we know! It tastes very creamy because of the butternut and you almost don't notice that it is all plan-based.
1. Cut the onion, the ginger and the garlic. Add the olive oil to a skillet and cook the onions until the are glazed. Add the garlic and the ginger.
2. Add the curry powder and the dashed butternut squash (cubes of about 2 cm). Add the diced tomatoes, coconut milk and salt.
3. Warm up the skillet until the squash just starts to boil and let it boil for 15 minutes. Stir each five minutes. If the squash isn't soft after 15 minutes, you can let it boil for another
4. Finally add the spinach. It will start to wilt after about a minute. Serve with crushed peanuts and couscous.
Global Warming Potential
% compared to an average meal