Butternut Squash Curry Recipe

🧂 Ingredients

• 2½ tablespoons Vegetable Oil

  (or the oil of choice)
• 2 Bay Leaves
• 5 cloves Garlic

  (minced)
• 1½ inch Ginger

  (minced or grated)
• 1 large Onion

  (chopped)
• 5 cups Butternut Squash

  (peeled and cut into ¾-1 inch cubes)
• 2½ tablespoons Tomato Paste
• 2 teaspoons Ground Coriander
• ¾ teaspoon Ground Turmeric
• 1 teaspoon Chili Powder

  (cayenne, paprika or Kashmiri)
• 1 teaspoon Ground Cumin
• Salt to taste
• Freshly Ground Pepper
• 2 cups Vegetable Stock
• 1 Canned Chickpeas

  (14 oz, drained and rinsed)
• 1 cup Coconut Milk
• 2 teaspoons Lime Juice
• 3 cups Baby Spinach

Instructions

• 1 To start with, heat oil in a dutch oven, pan or a skillet over medium heat. Add
  bay leaves, minced garlic, grated or minced ginger and cook for 30 seconds or
  until raw smell goes off.
• 2 Add chopped onion and cook for 2 minutes until soft.
• 3 Now add cubed butternut squash and sauté for 2-3 minutes.
• 4 Add tomato paste, ground coriander, ground turmeric, chili powder and ground
  cumin, mix well.
• 5 Stir in the salt, freshly ground pepper, and vegetable stock. Cover and bring
  the curry to a boil. Reduce the heat to medium low and simmer for 10-12 minutes
  or until the squash is just fork-tender. If the squash is still firm, keep
  simmering the curry for another 2-3 minutes.
• 6 Add the chickpeas, coconut milk and mix, continue to simmer for another 5-7
  minutes.
• 7 Add lime juice, stir in the baby spinach, and let the spinach wilt (for a minute
  only). Remove the curry from heat.
• 8 Delicious butternut squash and chickpea curry with spinach is ready to serve.
  Dish out and serve hot with steamed rice, brown rice, couscous or quinoa. Enjoy!

Nutrition Info