Thai Green Curry With Butternut Squash And Yellow Peppers (Veget - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1 large onion, chopped (2 cups)
2 yellow bell peppers, diced (2 1/2 cups)
2 tablespoons green curry paste
2 garlic cloves, minced (2 tsp.)
3 cups cubed peeled butternut squash
1 (13 1/2 ounce) can light coconut milk
2 cups firmly packed spinach leaves
1/4 cup chopped cilantro
1/4 cup chopped basil

Preparation

Heat oil in pot over medium heat. Add onion, and saute 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.
Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.