2 tablespoons coconut oil
1/2 medium yellow onion, diced into 1/4-inch pieces
3 cloves Veggie Box garlic, minced
2 tablespoons minced ginger
2 teaspoons yellow curry powder (mild spice)
1 teaspoon ground coriander
1/4-3/4 teaspoon red pepper flakes, depending on
desired spice level
4 cups (about 18 ounces) diced butternut squash
(1/2-inch dice)
14-ounce can fire-roasted crushed tomatoes
2/3 cup full-fat coconut milk
3/4 cup water
1 teaspoon kosher salt
2-3 cups Veggie Box mustard greens

2 tablespoons coconut oil 1/2 medium yellow onion, diced into 1/4-inch pieces 3 cloves Veggie Box garlic, minced 2 tablespoons minced ginger 2 teaspoons yellow curry powder (mild spice) 1 teaspoon ground coriander 1/4 -3/4 teaspoon red pepper flakes, depending on 4 cup s (about 18 ounces) diced butternut squash 14 -ounce can fire-roasted crushed tomatoes 2/3 cup full-fat coconut milk 3/4 cup water 1 teaspoon kosher salt 2 -3 cups Veggie Box mustard greens

Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.Next, add
the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.Reduce the heat to medium
and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes. Add the mustard greens and cook the curry until the greens start to wilt. Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.