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Vegan Indian Mango Butternut Squash Curry
Ingredients
  • 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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