Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups cubed butternut squash (in bite sized pieces)
  • 1 tablespoon block of seedless tamarind (optional, omit if you don't have it)
  • 3 tablespoons hot water
  • 1 tablespoon coconut oil
  • 1/2 red onion (diced)
  • 1 tablespoon minced ginger
  • 2 tablespoons finely diced lemongrass
  • 2 teaspoons minced garlic
  • 2 tablespoons red curry paste (or less depending on your spice tolerance)
  • 1 tablespoon creamy peanut butter (optional)
  • 2 teaspoons fish sauce (use gluten free tamari for vegan version)
  • 1 can coconut milk
  • 4 ounces spinach
  • 1 can chickpeas (rinsed and drained)
  • lime (juiced and zested)

Instruction

  • Bring a pot of water to a boil and add the squash. Cook for a few minutes until squash is tender when pierced with a fork. Drain and set aside.
  • Soak tamarind in three tablespoons hot water for a few minutes. Squeeze the tamarind and rub it with the water to mix it up.
  • Heat coconut oil over medium heat in a pan and add red onion, ginger, lemongrass and garlic. Cook for a few minutes until fragrant. Add red curry paste and cook for 1-2 more minutes.
  • Add tamarind paste (discarding the fibers) peanut butter and fish sauce. Mix.
  • Add one third of the coconut milk. Bring the sauce to a boil, stirring constantly and add one third of the coconut milk again. Bring to a boil, stirring constantly and add the rest of the coconut milk.
  • Add squash, chickpeas and spinach. Cook for a couple minutes.
  • Serve over rice, garnished with lime juice and zest.