Butternut Squash Coconut Curry

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 onion, chopped
• 1 -2 teaspoon canola oil
• 2 tablespoons curry powder
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 teaspoon cinnamon
• 10 ounces frozen spinach, thawed and drained
• 2 small butternut squash, peeled, seeded, cubed
• curry powder, salt and pepper for sprinkling over squash
• 1 (14 1/2 ounce) can chickpeas, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can light coconut milk
• salt and pepper, to taste
• 1/4 cup cilantro, chopped for garnish
• basmati rice or brown rice, for serving

Recipe

• 1 place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
• 2 sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. you still want them to hold their shape when added to the curry, and not be mush :>.
• 3 while squash cooks, heat 1-2 tsp of canola oil over medium heat.
• 4 add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
• 5 next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
• 6 add tomatoes with their juices, and the chickpeas, stir to combine.
• 7 next, add the spinach, stirring to coat with cooking liquid.
• 8 when all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• 9 add coconut milk and gently stir to combine.
• 10 finally, add the roasted butternut squash to the liquid, and stir to coat.
• 11 top with fresh chopped cilantro (optional) and serve over basmati rice (i like brown basmati).