Butternut Squash Curry

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small butternut squash (cut into 1/2-inch dice, about 3 1/2 cups)
• 1 shallot (finely chopped)
• 1 tablespoon minced fresh ginger (from about a 1-inch piece)
• 3 garlic cloves (minced)
• 1 (4-ounce) jar Thai red curry paste
• 1/8 teaspoon cayenne pepper
• 2 (14-ounce) cans light coconut milk
• 2 teaspoons kosher salt (plus additional to taste)
• 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
• Juice of 1 small lime (about 1 1/2 tablespoons, plus additional wedges for serving)
• 2 teaspoons fish sauce
• 3 cups baby spinach (roughly torn, optional)
• 1/2 cup cilantro leaves and tender stems (roughly chopped, plus additional for serving)
• Cooked brown rice (for serving)

Instructions

1. 1

   Cook: In a Dutch oven or similar large sturdy pot, heat the oil over medium heat. Add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir constantly to coat the vegetables with the spices, then continue to cook, stirring occasionally, until the squash just begins to soften but is still too al dente to eat, about 10 minutes.

2. 2

   Stir in the chickpeas and salt and cook 2 minutes more, allowing the chickpeas to get nicely coated with the oil and spices.

3. 3

   Simmer: Stir in the coconut milk. Increase the heat to high and bring the mixture to a boil. Reduce to medium low, enough so that the surface of the entire pot bubbles steadily, but gently. Continue to simmer, string every few minutes, until the squash is very tender and the coconut milk has reduced somewhat, about 15 minutes more.

4. 4

   Season: Stir in the lime juice and fish sauce. If using spinach, stir it in a handful at a time, allowing it to wilt. Stir in the cilantro. Taste and adjust the seasoning as desired.

5. 5

   Serve warm over rice, with additional fresh cilantro and lime wedges.