Butternut Squash Curry

indianhealthyrecipes.com

Claire F

700 grams (1.5 pounds) butternut squash (peeled & diced to 1 inch)

1 cup (130 grams, 1 medium) onion fine chopped

1 cup (200 grams, 2 medium) tomatoes (pureed or chopped)

1 tablespoon ginger (peeled & minced)

1 tablespoon garlic (peeled & minced)

4 cups baby spinach (chopped, optional)

1 cup black eyed peas (optional or chickpeas/ beans of choice (boiled /canned))

2 sprigs curry leaves (leave out if you don't have)

2 tablespoons oil

2 inch cinnamon piece (optional)

1 teaspoon Kashmiri chili powder (or paprika)

1½ teaspoon coriander powder

½ teaspoon cumin powder

1 to 1½ teaspoon garam masala (adjust to taste)

¼ teaspoon turmeric

1 teaspoon salt (more if required)

¾ cup coconut milk (or water or 18 cashews or 1½ tbsps almond butter, read notes)

½ cup water (use only as needed, lesser if you don't use beans)

subheading: To Saute Spinach (optional):

1 tablespoon butter

2 medium garlic cloves sliced

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