Butternut squash curry with spinach

photo credit: rainbowplantlife.com

2 tablespoons coconut oil (virgin/unrefined preferred)

½ teaspoon mustard seed (optional)

½ teaspoon cumin seed (optional)

Red pepper flakes or dried chili to taste

½ cup diced onion

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 teaspoons curry powder

1 teaspoon ground coriander

4 cups butternut squash, ½” cubed

1 cup tomato puree

1 14oz can coconut milk

juice of one lime (optional)

½ cup water, more or less as needed

4-5 cups spinach (chopped if using large leaves)

Add coconut oil to pot over medium-high heat. Once shimmering, add mustard seed, cumin seed, and pepper flakes and sauté til they start to pop.

Add onion with a sprinkle of salt and saute over medium heat until translucent and slightly browned, about 5 minutes.

Add garlic and ginger, cook off raw smell, about one minute.

Add curry powder, coriander, and squash, stir to coat veggies in spices, then add tomato puree and can of coconut milk.

Bring to a boil then cover and simmer gently until squash is tender and curry is thickened, stirring occasionally, about 15 minutes.

Once squash is easily pierced by a fork, add lime juice and/or water to achieve smooth consistency. Remove from heat and stir in spinach until it starts to wilt.

Salt to taste and serve over rice or grain of your choice.