Butternut & Chickpea Coconut Red Curry with Spinach, Rice & Peanuts

This is a whole lot simpler than it sounds. So just don’t stress yourself out about it; it’s practically a one pot meal.

Start your basmati rice and get it rolling.

Peel and then cube a large butternut squash.

Chop a large shallot

Grate one large knuckle of fresh ginger

Toss the shallots into a large sautee pan with roughly a tablespoon of coconut oil and sautee over medium heat until it starts to golden up. Then add the butternut and the ginger, stirring until everything starts to glisten.

Add:

2-3 tablespoons red curry paste

½ tablespoon yellow curry powder

Cook until you can really smell it.

Then add:

1 can coconut milk

¾ cup vegetable or chicken broth

2 teaspoons sugar

Let that all come to a simmer and then cover the pot. Turn down the heat and allow the squash to cook all the way through. It should be soft enough to pierce with a knife when its done.

Then add:

3-4 handfuls of fresh baby spinach and allow it to wilt

That’s it, my friends. Serve over rice and top with crushed peanuts and lime wedges if that pleases.