Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Madras curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 tsp salt
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
  2. Stir in the minced garlic and grated ginger; cook for 60 seconds until fragrant.
  3. Add the curry powder, turmeric, and cayenne. Toast the spices for 1 minute, stirring constantly to prevent burning.
  4. Toss in the cubed butternut squash, stirring to coat every piece in the golden spice paste.
  5. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the squash is fork-tender.
  7. Use your spoon to gently mash 4-5 chunks of squash against the side of the pot. Stir them back into the sauce to thicken it.
  8. Fold in the fresh spinach and stir for 1-2 minutes until just wilted.
  9. Remove from heat. Stir in the lemon juice and salt.
  10. Garnish with fresh cilantro.