This is a great vegan dish loaded with nutrients and flavor.
- ¼ cup OmMade Vibrant Turmeric Peanut Butter
- butternut squash cubes
- 3 cups baby spinach
- 1 small yellow onion
- ¼ cup red curry paste
- ¼ cup coconut cream
- salt & pepper
- 1 cup stock
- Put all the ingredients except the spinach into the pressure cooker for 8 minutes (10 if your butternut squash is frozen)
- Release the pressure manually and stir in the spinach.
- Salt and pepper to taste.
- Serve over rice or with pita bread.