Butternut Squash Curry

Ingredients

• 1 butternut squash
• 1 onion
• 3 garlic cloves
• 2 teaspoons ginger paste
• 2 tablespoons red Thai curry paste
• 1 can coconut milk
• 1 can diced tomatoes
• 3 cups spinach
• 1 can chickpeas
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon coriander

Instructions

1. 1

   First, prepare your ingredients. Wash the spinach, drain and rinse the chickpeas, and finely chop the onion. Grate the garlic with a microplane, or finely chop it. Do the same with the ginger if you’re using raw ginger.

2. 2

   Peel and dice the butternut squash into inch sized cubes. Remove and discard the peel and seeds. Place the squash on a sheet pan covered with parchment paper, and coat with 1 tablespoon of olive oil or vegetable oil.

3. 3

   Roast the butternut squash at 400 °F / 200 °C for 15-20 minutes, or until it’s soft enough to pierce easily with a fork.

4. 4

   Heat some oil in a pot. Sautee chopped onions for a few minutes until they are soft and translucent.

5. 5

   Add Thai curry paste and finely chopped ginger and garlic to the onions. Sautee for another minute.

6. 6

   Add seasoning, canned diced tomatoes and coconut milk, and stir to combine.

7. 7

   Then, add drained canned chickpeas and roasted butternut squash. Cover the pot with a lid, and leave it to simmer for 5-10 minutes.

8. 8

   Add fresh spinach, and stir it into the curry. The leaves will wilt within a minute.

9. 9

   Optionally, you can season the curry to taste, then it’s ready to serve!