Ingredients

The following ingredients have 6 Servings
  • 2 cups diced butternut squash
  • 1 tablespoon ghee
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 1 teaspoon ginger paste
  • 3 cups fresh spinach
  • 1-15 ounce can diced tomatoes
  • 1 teaspoon cumin seeds (toasted and ground)
  • 1 teaspoon coriander seeds (toasted and ground)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1/2 cup vegetable broth
  • 1-15 ounce can coconut milk
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro (for garnish)
  • 2 sliced limes (for garnish)

Instruction

  • If you have chosen to use fresh spices (like I recommend), heat a skillet over medium heat and add the coriander and cumin seeds. Toast until they start to become fragrant, about 3-5 minutes. Shake the pan periodically to ensure you don't burn them.
  • Remove the spices from the heat and grind in a spice grinder or with a mortar and pestle.
  • Heat a skillet over medium heat and add the ghee.
  • Add the onions and garlic and cook until softened, about 3-5 minutes.
  • Add the butternut squash and saute for 3-5 minutes.
  • Add the fresh spinach and cook, stirring periodically to prevent sticking and burning, until spinach is wilted. Add the ginger paste and cook for 1 minute.
  • Add the canned tomatoes, juice and all, and mix well. Scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes.
  • Add the seasonings and cook for 1 minute. Add the broth and bring to a simmer. Cook for 3 minutes.
  • Add the coconut milk and bring to a simmer. Continue simmering for 5-7 minutes, until liquid has reduced and the the sauce is creamy. Stir in the fresh lime juice.
  • Remove from heat and garnish with chopped cilantro and fresh lime wedges. Serve with rice and/or naan.