Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 red chili, deseeded and minced
  • 4 cups (950g) butternut squash, peeled and cut into 3/4-inch cubes
  • 1 tbsp (15g) mild curry powder
  • 1 tsp (5g) ground turmeric
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tsp (5g) sea salt
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil over medium heat in a large heavy-bottomed pot. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, and minced red chili, cooking for another 60 seconds until fragrant.
  3. Add the butternut squash cubes to the pot, stirring to coat in the aromatic oil. Sprinkle with curry powder and turmeric, toasting for 2-3 minutes until spices are nutty and squash edges are slightly golden.
  4. Pour in the full-fat coconut milk and vegetable broth. Stir well, scraping the bottom of the pot to incorporate all flavor.
  5. Simmer the curry over medium-low heat for approximately 20 minutes, or until the squash is tender but still maintains its shape.
  6. Stir in the fresh baby spinach and lime juice, cooking for 1-2 minutes until the spinach has wilted. Season with sea salt to taste.
  7. Remove from heat and garnish with chopped fresh cilantro before serving.