Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tbsp (15g) mild curry powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground cinnamon
  • 2 lbs (900g) butternut squash, peeled and cut into 1-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups (60g) fresh baby spinach
  • 1 can (13.5 fl oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lime juice, freshly squeezed
  • 1/2 tsp (3g) salt

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  2. Add the curry powder, cumin, and cinnamon to the onion mixture. Stir constantly for 1–2 minutes until the spices smell toasted and the oil begins to separate slightly.
  3. Toss in the butternut squash cubes, stirring to coat them in the spice paste. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then lower the heat, cover, and cook for 12–15 minutes until the squash is tender but not falling apart.
  4. Stir in the chickpeas and maple syrup, cooking for another 2 minutes to warm through.
  5. Turn off the heat and fold in the baby spinach until it just wilts. Stir in the lime juice and salt to finish.