Vegan Indian Mango Butternut Squash Curry

delscookingtwist.com

Betty

4 cups ( 540g) butternut squash, diced

2 to 4 Tablespoons oil, divided

1 ½ teaspoon curry powder

1 teaspoon paprika powder

1 white (or yellow) onion, diced

1-inch piece fresh ginger, grated

3 cloves garlic, minced

1 ½ teaspoon garam masala

½ teaspoon ground cumin

1 large mango, puréed*

1 14-ounces can ( 400g) coconut milk, full-fat

⅓ cup ( 50g) dried raisins

2 cups ( 60g) fresh baby spinach

Salt and black pepper

Fresh cilantro, to serve

Naan bread, to serve (optional)

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