This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: Sweet Potato Curry With Spinach and Chickpeas as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
- 1 onion, chopped
- 1 -2 teaspoon canola oil
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon cinnamon
- 10 ounces frozen spinach, thawed and drained
- 2 small butternut squash, peeled, seeded, cubed
- curry powder, salt and pepper for sprinkling over squash
- 1 (14 1/2 ounce) can chickpeas, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can light coconut milk
- salt and pepper, to taste
- 1⁄4 cup cilantro, chopped for garnish
- basmati rice or brown rice, for serving
- 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).
I cut butternut squash in half lengthwise and roasted it with the skin on (it made it a lot easier to peel) and then I cubed it.When I mixed everything together at the end I cooked it all together for about 10 minutes. I really enjoyed this and didn't find it too overwhelming in it's spiciness, but it did have enough to be distinctive and a really nice change for a side dish.
This is a really great recipe. Made exactly as written (except we didn't serve with rice, didn't need anything more) Used a 3lb butternut which was about perfect! KEEPER!
Made as directed and served with basmati rice and naan. Next time I'll add a lot more heat.