Butternut Squash Curry
Ingredients
- 1 Tbsp coconut oil (substitute with olive oil)
- 2 Tbsp water, plus 1 Tbsp
- 1 large white onion, chopped into small pieces
- 3-4 garlic cloves, minced
- 4 cups of cubed butternut squash, cut into 1 inch by 1 inch cubes
- 1/2 tsp cumin
- 1 1/2 Tbsp yellow curry powder
- 2 tsp ground ginger
- 1 tsp crushed red pepper (optional)
- 1/2 tsp ground cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp soy sauce (substitute for tamari or gluten-free soy sauce)
- 1/2 cups vegetable broth (substitute for water)
- 1/2 can full-fat coconut milk (13.6 ounces), use the thick white top from the top of the can
- 1 Tbsp cornstarch
- 2 tsp sugar
- 1 can (15 ounces) of chickpeas, drained and rinsed
- 3-4 cups fresh spinach
Preparation
Heat a large pot with coconut oil over medium heat. Add the onion, butternut squash, and 2 tablespoons of water to the pot. Cook the squash until fork-tender.
Add the garlic, yellow curry powder, ground ginger, cumin, crushed red pepper (if using), cayenne pepper (if using), salt, and pepper. Stir well.
Pour in the vegetable broth, soy sauce, and coconut milk. Stir frequently until the curry begins to simmer.
Prepare the slurry by mixing one tablespoon of cornstarch and one tablespoon of water in a small bowl until combined. Once the curry is simmering, add the cornstarch slurry and sugar. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
Add the fresh spinach and chickpeas, stirring them into the curry. Taste and adjust seasoning as needed.
Divide rice and curry into bowls and garnish with fresh cilantro and crushed red pepper.
