Ingredients
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1 onion, chopped
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1 -2 teaspoon canola oil
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2 tablespoons curry powder
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1 tablespoon cumin
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1 tablespoon coriander
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1 teaspoon cinnamon
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10 ounces frozen spinach, thawed and drained
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2 small butternut squash, peeled, seeded, cubed
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curry powder, salt and pepper for sprinkling over squash
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1 (14 1/2 ounce) can chickpeas, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can light coconut milk
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salt and pepper, to taste
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1/4 cup cilantro, chopped for garnish
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basmati rice or brown rice, for serving
Instructions
- Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
- 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 :>.
- While squash cooks, heat 1-2 tsp of canola oil over medium heat.
- Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Next, add the spinach, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add coconut milk and gently stir to combine.
- Finally, add the roasted butternut squash to the liquid, and stir to coat.
- Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).