10-Minute Butternut Squash Vegan Curry
•1/4c coconut milk (the thick layer you find at the top of the can)
•frozen cauliflower rice
•1tbs avocado oil
•roasted butternut squash
1. Heat avo oil in a pan over medium heat. Add frozen cauliflower and saute until cooked thoroughly and is crispy. Add coconut milk, dashes of paprika/curry/garam masala, butternut squash & spinach. Let saute for 3-5 minutes. ENJOY!