1 large onion, chopped
2 yellow peppers, diced
green curry paste
3 c butternut squash
1 13.5 oz can light coconut milk
2 c spinach leaves
1/4 c cilantro and basil
1.5 tbsp vegetable oil
Heat oil, add onion and sauté 5-7 min.
Add bell peppers, 3 min.
Stir in curry paste & minced garlic, 1 min.
Add squash & coconut milk, simmer, partially covered for 20 min.
In a blender mix spinach, cilantro, basil with 1/4 c water.
Stir into curry mixture to combine.
Kundalini Yoga Quotes:
“I’d never felt anything like it; it was just an opening of energy and a feeling of such liberation.” -Marika Bethel, owner, Glowing House