Clean Eating Day 8: Butternut Squash Curry
Has it been a week already? Apart from the constant temptation of cookies and candy at work, I have been pleased with how the Clean Eating Challenge has gone. I’m back to my regular exercise routine and I’m paying way more attention to when and what I eat. Here’s a recap of my goals and how I’ve done in the past week:
- No alcohol- Check!
- No coffee- Check!
- No dessert- Check!
- Reduce carb/sugar intake- Thanks to My Fitness Pal, I’m keeping my daily calories from carbs around 45%, which is great for me.
- Count calories- Check!
- 70,000 steps per week- Not quite–I hit 66,500. I have a standing desk, but I think I need to find more opportunities to walk around at work.
One challenge has been that I am just hungry. I feel like I am eating enough, but maybe the increased physical activity is throwing things off. I am jealous that Jennifer has felt mostly satiated between meals because that has not been my experience so far.
The other challenge is that it’s cold in North Carolina right now and I can only eat so many salads and smoothies and raw carrots with hummus. I need something to warm me up! The recipe I’m sharing today hits all the right notes when you are watching what you eat and you want something comforting. This shortcut curry is colorful, flavorful, and filling, plus it only has about 300 calories per serving. Butternut squash and chard simmer together in a spicy coconut milk sauce. When they are ready to go, serve with basmati rice or naan. Pre-cubed butternut squash makes this even quicker to throw together on a weeknight.
Butternut Squash Curry
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 32 ounces cubed butternut squash
- 1 14-ounce can light coconut milk
- 2 tablespoons harissa paste (adjust amount to taste)
- 1 tablespoon ground cumin
- 1/2 bunch chard leaves, stems removed and sliced thin
- salt and pepper to taste
- Juice from 1/2 lime (or more, if preferred)
- Melt oil in heavy large deep skillet over medium heat. Add the ginger and garlic; sauté for 1-2 minutes to release the flavors.
- Add squash and sauté 3-4 minutes.
- Add coconut milk, harissa paste, and cumin. Cover pan, reduce heat to medium-low, and simmer until squash is not-quite-fork tender, about 10 minutes.
- Add chard and continue to simmer over medium-low heat, turning occasionally to incorporate the greens. Add salt and pepper to taste.
- Curry is ready to serve when the squash is tender and the greens are wilted. You should still have some liquid in the pan.
- Finish with lime juice and serve over basmati rice.
- Add chard cover and cook until leaves wilt, turning occasionally, about 5 to 7 minutes. Uncover the pan and raise heat to stirring occasionally until most of the liquid has evaporated and thickened. Serve warm.