Butternut Squash curry

INGREDIENTS

·      2 tablespoons virgin (or unrefined) coconut oil

·      1/2 medium yellow onion, diced into 1/4-inch pieces

·      3 cloves garlic, minced

·      2 tablespoons minced ginger

·      2 teaspoons garam masala

·      1 teaspoon ground coriander

·      2/3 cup full-fat coconut milk

·      3/4 cup water

·      1 teaspoon kosher salt

·      4 to 5 cups baby spinach

INSTRUCTIONS

Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute. Next, add the garam masala, coriander, and stir to coat the onions with the spices. Add the coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil. Reduce the heat to medium and let simmer for 5 to 10 minutes. Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute. Keep aside

To bake in the oven:

·      4 cups (about 18 ounces) diced butternut squash (1/2-inch dice)

·      3 tablespoon olive oil

·      2 teaspoons salt

·      1 teaspoon freshly ground pepper

Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with olive oil, salt and pepper and toss well. Arrange the squash in a single layer and roast for 20 to 25 minutes until tender, turning it once. 

Put squash in a serving bowl and pour the coconut curry over it. Serve with Rice