Dinner for 4

One-Pot Butternut Squash Curry

Name: One-Pot Butternut Squash Curry
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp coconut oil; 1 yellow onion; 1 large carrot; 2 cups cubed fresh butternut squash; 3 cups cauliflower florets; 3 cloves garlic; 1 tbsp freshly grated ginger; 1 tbsp yellow curry powder; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 1 can (15 oz) full-fat coconut milk; 1 cup vegetarian broth; 2 tbsp natural creamy peanut butter; 1 1/2 tbsp gluten-free soy sauce or coconut aminos (optional); 1/2 tsp salt (optional); freshly ground black pepper; 1 can (15 oz) chickpeas; 1 1/2 cups fresh spinach; cilantro; chopped peanuts

$9.55for 430 minServes 4

This one-pot curry simmers squash, cauliflower, chickpeas, and spinach with coconut milk, peanut butter, and warm spices.

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Carrots, 0.2 lb$1.09/lb typical	0.2 lb	$0.21Typical price
	Winter squash (butternut, 0.65 lb$1.29/lb typical	0.65 lb	$0.81Typical price
	Cauliflower, 0.5$3.29 each typical	0.5	$1.44Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Coconut milk, 15 oz$0.14/oz typical	15 oz	$2.10Typical price
	Broth, 8.25 oz$0.07/oz typical	8.25 oz	$0.58Typical price
	Peanut butter, 1.25 oz$0.14/oz typical	1.25 oz	$0.16Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Spinach, 1.5 oz$0.35/oz typical	1.5 oz	$0.52Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.35Typical price
Total for the servings shown		$9.55

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsAsian sauces and pastesSalt and pepper

Not included in the cost.

30 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Indian Vegetarian Vegan Dairy-free Budget Lunches Dinners One-pot Fall

Typical price

$2.39 per serving$9.55 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp coconut oil
1 yellow onion
1 large carrot
2 cups cubed fresh butternut squash
3 cups cauliflower florets
3 cloves garlic
1 tbsp freshly grated ginger
1 tbsp yellow curry powder
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 can (15 oz) full-fat coconut milk
1 cup vegetarian broth
2 tbsp natural creamy peanut butter
1 1/2 tbsp gluten-free soy sauce or coconut aminos (optional)
1/2 tsp salt (optional)
freshly ground black pepper
1 can (15 oz) chickpeas
1 1/2 cups fresh spinach
cilantro
chopped peanuts

Steps

Heat the coconut oil in a large pot over medium heat.
Cook the onion and carrot for 4 minutes, stirring often.
Add the squash, cauliflower, garlic, ginger, curry powder, turmeric, and cayenne, then cook for 2 minutes.
Pour in the coconut milk and broth, stir in the peanut butter and soy sauce if using, and bring to a simmer.
Cover and simmer for 15 minutes, stirring once, until the vegetables are tender.
Stir in the chickpeas and spinach, then cook uncovered for 3 to 4 minutes until the spinach wilts.
Season with salt and pepper, then stir in the cilantro and chopped peanuts.

Main ingredient on sale this week? See what to make with canned beans on sale.