Ingredients:

  • 1 lb yellow summer squash, cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red chili, thinly sliced
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • 1 tsp coconut sugar
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the cubed yellow squash in a single layer and sear undisturbed for 2–3 minutes until a golden-brown crust forms, then toss and sear for another 2 minutes. Remove squash from the pan and set aside.
  2. Lower the heat to medium and add the coconut oil. Sauté the diced onion for 5 minutes until translucent.
  3. Stir in the minced garlic, grated ginger, and sliced chili, cooking for 60 seconds until fragrant.
  4. Add the curry powder, turmeric, and cumin; stir constantly for 30 seconds to bloom the spices.
  5. Pour in the coconut milk and vegetable broth, whisking to incorporate the spice paste. Bring to a gentle simmer for 5–7 minutes until the sauce thickens slightly.
  6. Stir in the coconut sugar and lime juice. Return the seared squash to the pan and fold in the baby spinach, simmering for 2 more minutes until the spinach is wilted.